The Kitchen · Breakfast
Vegetable & Herb Frittata
From The Kitchen
This recipe reminds me that some of the best meals begin with what's already in your refrigerator. I rarely make it exactly the same way twice, and that's part of the beauty of it. It's flexible, forgiving, and perfect for sharing around the table.
Scale
Ingredients
- 8 large eggs
- ½ cup milk
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup baby spinach
- ¼ cup sliced green onions
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in an oven-safe skillet and sauté the zucchini and bell pepper until tender.
- Stir in the spinach and cook just until wilted.
- Whisk together the eggs, milk, Parmesan, basil, salt, and pepper.
- Pour the egg mixture over the vegetables.
- Cook on the stovetop for 2–3 minutes, then transfer to the oven and bake for 20–25 minutes, or until the center is set.
- Allow to cool slightly before slicing.
Nutrition highlights
- Protein-rich
- Packed with vegetables
- Excellent source of calcium
- Great for meal prep
- Weekend brunch
- Meal prep
- Family breakfasts
Gina's tip
This is one of my favorite “clean out the refrigerator” recipes. Leftover asparagus, mushrooms, broccoli, or roasted vegetables all work beautifully.
Coach's Note
Consider this permission to use whatever's already wilting in the drawer. Nothing needs to match. It will be delicious anyway.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina