Garden Frittata Italiano

Transform your breakfast or brunch with the vibrant and savory flavors of the Garden Frittata Italiano! This recipe is a wholesome medley of fresh, garden-picked vegetables—like zucchini, cherry tomatoes, spinach, and red bell peppers—brought together in a fluffy, protein-packed base of eggs and creamy whole milk. Enhanced with the richness of Parmesan and mozzarella cheeses, and finished with a sprinkle of fragrant fresh basil, this frittata is baked to golden perfection for a light yet satisfying dish. With minimal prep time and a few simple steps, this Italian-inspired veggie frittata is perfect for serving warm or at room temperature, making it ideal for meal prep, leisurely brunches, or even a quick weeknight dinner. Pair it with crusty bread or a crisp green salad for a complete meal that's as beautiful as it is delicious! Keywords: Italian frittata, garden vegetable frittata, easy brunch recipes, healthy egg recipes, baked frittata recipe.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 eggs
• 0.25 cup whole milk
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 2 cups spinach, fresh
• 0.5 cup Parmesan cheese, grated
• 0.5 cup mozzarella cheese, shredded
• 0.25 cup fresh basil leaves, thinly sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large 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-safe, non-stick skillet (10-12 inches in diameter) over medium heat.

Step 4

Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the diced zucchini, red bell pepper, and cherry tomatoes to the skillet. Cook for about 5-6 minutes until the vegetables are slightly tender.

Step 7

Add the spinach to the skillet. Stir and cook for 1-2 minutes until wilted.

Step 8

Pour the egg mixture over the vegetables, gently tilting the skillet to ensure the mixture evenly coats everything.

Step 9

Sprinkle the Parmesan cheese and shredded mozzarella evenly over the top.

Step 10

Cook on the stovetop for 3-4 minutes on medium-low heat, just until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and slightly golden on top.

Step 12

Remove the skillet from the oven and let it cool for 5 minutes. Sprinkle with fresh basil and slice into wedges.

Step 13

Serve warm or at room temperature as is, or with a side of crusty bread or fresh salad.

Nutrition Facts

Serving size	1591.9 grams (1591.9g)

Amount per serving	% Daily Value*
Calories	1479

Total Fat 96.00g	123%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 3.40g
Cholesterol 1579mg	526%
Sodium 4960mg	216%
Total Carbohydrate 52.20g	19%
Dietary Fiber 16.60g	59%
Total Sugars 24.40g
Protein 100.30g	201%

Vitamin D 355IU	1774%
Calcium 1571mg	121%
Iron 15mg	85%
Potassium 4063mg	86%

*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: 58.6%

Protein: 27.2%

Carbs: 14.2%