Description
This easy vegetable frittata is a versatile, healthy dish made with eggs, fresh vegetables, and herbs. It’s perfect for breakfast, brunch, or even a light dinner.
Ingredients
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped scallions
- 1 cup chopped asparagus (about 8 spears)
- 1/2 cup chopped zucchini
- 1/2 cup halved cherry tomatoes
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, whisk together the eggs, milk, salt, and several grinds of pepper. Set aside.
- Heat the olive oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium heat. Add the scallions and cook for 1 minute. Add the asparagus and zucchini and cook for 2 to 3 minutes, until slightly tender.
- Pour in the egg mixture and cook without stirring for 1 to 2 minutes, until the edges begin to set.
- Sprinkle the cherry tomatoes, feta cheese, and basil evenly over the top. Transfer the skillet to the oven.
- Bake for 10 to 12 minutes, or until the eggs are set and lightly golden on top.
- Remove from the oven and let sit for a few minutes before slicing and serving.
Notes
- Use any seasonal vegetables you have on hand—bell peppers, spinach, or mushrooms also work well.
- Frittata is delicious hot or at room temperature—perfect for make-ahead meals.
- Serve with a green salad or toast for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
