Three Egg Vegetable Frittata

Elevate your breakfast or brunch game with this vibrant Three Egg Vegetable Frittata—a quick and wholesome recipe bursting with fresh flavors and nutrients. Perfectly balanced with protein-rich eggs, sautéed red bell peppers, zucchini, and tender spinach, this hearty frittata is further enhanced by a touch of melted cheddar cheese for a satisfying finish. With just 10 minutes of prep and 15 minutes of cooking time, this versatile dish is ideal for busy mornings or a light lunch. The magic happens in a single oven-safe skillet, combining stovetop cooking with a quick broil for a golden-brown, fluffy result. Garnished with a sprinkle of fresh parsley, this two-serving frittata is as visually appealing as it is delicious. Whether you're looking for a quick, savory meal or a creative way to use up leftover vegetables, this easy frittata recipe is a must-try!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 3 large Eggs
• 2 tablespoons Milk
• 1 tablespoon Olive oil
• 0.5 medium, diced Red bell pepper
• 0.5 small, diced Zucchini
• 1 cup, loosely packed Spinach leaves
• 0.25 small, finely chopped Onion
• 1 clove, minced Garlic
• 0.25 cup, shredded Cheddar cheese
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven's broiler to high and position the oven rack about 6 inches from the heat source.

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-safe, nonstick skillet over medium heat.

Step 4

Add the diced onion and sauté for 2-3 minutes until it softens and becomes translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften slightly.

Step 7

Toss in the spinach leaves and cook for 1-2 minutes until wilted.

Step 8

Spread the vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables, ensuring they are fully covered.

Step 9

Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.

Step 10

Lower the heat to medium-low and cook without stirring for 5-6 minutes, or until the edges of the frittata are set but the center is still slightly runny.

Step 11

Transfer the skillet to the oven and broil for 2-3 minutes, or until the top of the frittata is golden brown and the eggs are fully set.

Step 12

Carefully remove the skillet from the oven and let the frittata cool for 2-3 minutes.

Step 13

Slice into wedges, garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	427.4 grams (427.4g)

Amount per serving	% Daily Value*
Calories	546

Total Fat 37.80g	48%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 1.40g
Cholesterol 584mg	195%
Sodium 1794mg	78%
Total Carbohydrate 20.40g	7%
Dietary Fiber 3.30g	12%
Total Sugars 10.80g
Protein 28.70g	57%

Vitamin D 136IU	680%
Calcium 303mg	23%
Iron 5mg	25%
Potassium 888mg	19%

*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: 63.4%

Protein: 21.4%

Carbs: 15.2%