Frittata Primavera

Brighten up your brunch table with this vibrant Frittata Primavera, a hearty yet wholesome recipe that’s bursting with fresh, seasonal vegetables. Packed with tender asparagus, juicy cherry tomatoes, zucchini, red bell peppers, and nutrient-rich spinach, this savory Italian-inspired dish is complemented by the creamy richness of Parmesan cheese and aromatic herbs like parsley and basil. Cooked to perfection in a single oven-proof skillet, this frittata transitions seamlessly from stovetop to oven, creating a golden, fluffy masterpiece in just 40 minutes. Perfect for a weekend breakfast, light lunch, or even meal prep, this colorful, veggie-packed frittata is a delicious and versatile way to celebrate the flavors of springtime.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cups whole milk
• 2 tablespoons olive oil
• 0.5 cups asparagus (trimmed and cut into 1-inch pieces)
• 0.5 cups cherry tomatoes (halved)
• 0.5 cups zucchini (thinly sliced)
• 0.25 cups red bell pepper (diced)
• 1 cups baby spinach (roughly chopped)
• 0.25 cups Parmesan cheese (grated)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon fresh basil (chopped)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 3

Heat the olive oil in an oven-proof skillet (10-inch works best) over medium heat.

Step 4

Add the asparagus, zucchini, and red bell pepper to the skillet and sauté for 3-4 minutes, or until they begin to soften.

Step 5

Stir in the cherry tomatoes and cook for another 2 minutes. Then add the chopped spinach and cook until wilted, about 1 minute.

Step 6

Spread the vegetables evenly in the skillet and pour the whisked egg mixture over the top, ensuring it thoroughly coats the vegetables.

Step 7

Sprinkle the grated Parmesan cheese, parsley, and basil evenly across the top of the egg mixture.

Step 8

Cook the frittata on the stovetop over medium-low heat for 5-7 minutes, or until the edges start to set but the center is still slightly jiggly.

Step 9

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.

Step 10

Remove from the oven and let the frittata cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.

Nutrition Facts

Serving size	809 grams (809.0g)

Amount per serving	% Daily Value*
Calories	1172

Total Fat 85.40g	109%
Saturated Fat 28.80g	144%
Polyunsaturated Fat 2.70g
Cholesterol 1543mg	514%
Sodium 2740mg	119%
Total Carbohydrate 18.70g	7%
Dietary Fiber 4.30g	15%
Total Sugars 9.80g
Protein 79.00g	158%

Vitamin D 355IU	1774%
Calcium 1059mg	81%
Iron 10mg	57%
Potassium 1571mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 27.3%

Carbs: 6.5%