Description
Savor the freshness of spring with this vibrant and delicious vegetable frittata, perfect for brunch or a light evening meal.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
- 1 cup bell peppers, diced
- 1/2 medium onion, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta or goat cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and chop the onion, bell peppers, and asparagus into bite-sized pieces; leave spinach whole.
- In a large skillet over medium heat, add olive oil and sauté the onion until translucent (3-4 minutes).
- Add bell peppers and asparagus; stir-fry until softened (about 5 minutes). Add spinach last to wilt.
- In a bowl, whisk the eggs with salt and pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Cook on low heat without stirring for about 10 minutes.
- Sprinkle crumbled cheese on top and transfer to the oven. Bake until set and lightly golden (15-20 minutes).
Notes
- Feel free to substitute seasonal vegetables or cheeses based on your preference.
- For added flavor, try incorporating fresh herbs like basil or chives before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg