Garden Frittata

Elevate your breakfast or brunch with this vibrant Garden Frittata, a deliciously wholesome recipe packed with fresh, seasonal vegetables. Featuring a medley of red onion, zucchini, cherry tomatoes, and baby spinach, this frittata is enriched with creamy feta cheese and fragrant parsley for an extra burst of flavor. The eggs are perfectly seasoned and baked to golden, fluffy perfection in a single oven-safe skillet, making it both easy to prepare and cleanup-friendly. Ready in just 35 minutes and ideal for serving 4, this dish is a versatile option that can be enjoyed warm or at room temperature. Perfect for a light meal, it’s a nutrient-packed way to highlight the bounty of your garden or farmer’s market haul. Keywords: garden frittata, vegetable frittata recipe, easy breakfast frittata, oven-baked frittata, healthy brunch recipes.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.25 cups heavy cream
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 0.5 medium (finely chopped) red onion
• 2 cloves (minced) garlic
• 1 small (sliced into thin half-moons) zucchini
• 1 cup (halved) cherry tomatoes
• 2 cups (loosely packed) baby spinach
• 2 tablespoons (chopped) fresh parsley
• 0.5 cups (crumbled) feta cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

Heat the olive oil and butter in an oven-safe skillet (preferably cast-iron) over medium heat.

Step 4

Add the chopped red onion to the skillet and sauté for 2–3 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the zucchini slices and cook for 3–4 minutes, stirring occasionally, until they begin to soften.

Step 7

Gently fold in the halved cherry tomatoes and baby spinach. Cook for another 2–3 minutes until the spinach has wilted.

Step 8

Sprinkle the chopped parsley over the vegetables.

Step 9

Pour the egg mixture evenly over the vegetables in the skillet. Do not stir; allow the eggs to set slightly, cooking for 2 minutes.

Step 10

Sprinkle the crumbled feta cheese over the top.

Step 11

Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and the center is set.

Step 12

Remove the skillet from the oven and let it cool for a few minutes before slicing.

Step 13

Serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	904.2 grams (904.2g)

Amount per serving	% Daily Value*
Calories	1194

Total Fat 91.10g	117%
Saturated Fat 40.10g	201%
Polyunsaturated Fat 2.20g
Cholesterol 1276mg	425%
Sodium 4044mg	176%
Total Carbohydrate 32.80g	12%
Dietary Fiber 6.10g	22%
Total Sugars 18.40g
Protein 54.10g	108%

Vitamin D 260IU	1301%
Calcium 677mg	52%
Iron 10mg	53%
Potassium 1332mg	28%

*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: 70.2%

Protein: 18.5%

Carbs: 11.2%