Roast Vegetable Frittata

Packed with vibrant colors and bold flavors, this Roast Vegetable Frittata is a nutritious and delicious way to elevate your breakfast, brunch, or even dinner game! Featuring a hearty mix of tender roasted zucchini, bell peppers, and red onion, combined with sautéed spinach and creamy feta cheese, this oven-baked delight is both wholesome and satisfying. The fluffy egg base is infused with a hint of garlic powder and enriched with milk for a perfectly set, golden-topped finish. Ready in just 50 minutes, this gluten-free dish is perfect for meal prep or sharing with family and friends. Garnish with fresh parsley for an herby touch, and serve warm to enjoy the medley of roasted vegetable goodness in every bite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 small red onion
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 cups fresh spinach
• 8 large eggs
• 0.25 cups milk
• 0.5 teaspoons garlic powder
• 0.5 cups feta cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.

Step 3

Place the chopped vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized.

Step 5

While the vegetables are roasting, lightly sauté the fresh spinach in a nonstick skillet over medium heat until wilted. Set aside.

Step 6

In a large bowl, whisk together the eggs, milk, garlic powder, and a little more salt and pepper to taste.

Step 7

Once the vegetables are done roasting, reduce the oven temperature to 375°F (190°C).

Step 8

Lightly grease or oil a large oven-safe skillet or baking dish.

Step 9

Spread the roasted vegetables and sautéed spinach evenly in the skillet.

Step 10

Pour the egg mixture over the vegetables. Sprinkle the feta cheese evenly over the top.

Step 11

Place the skillet in the oven and bake for 15-20 minutes, or until the eggs are set and the top is slightly golden.

Step 12

Once baked, remove from the oven and let the frittata cool slightly before slicing.

Step 13

Garnish with freshly chopped parsley and serve warm. Enjoy!

Nutrition Facts

Serving size	1247.7 grams (1247.7g)

Amount per serving	% Daily Value*
Calories	1282

Total Fat 85.00g	109%
Saturated Fat 27.90g	140%
Polyunsaturated Fat 3.30g
Cholesterol 1560mg	520%
Sodium 4555mg	198%
Total Carbohydrate 56.50g	21%
Dietary Fiber 9.60g	34%
Total Sugars 27.00g
Protein 71.20g	142%

Vitamin D 367IU	1834%
Calcium 815mg	63%
Iron 12mg	67%
Potassium 2008mg	43%

*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: 60.0%

Protein: 22.3%

Carbs: 17.7%