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To make a tasty garden veggie frittata, gather these items: - 6 large eggs - 1/4 cup milk - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup bell peppers (red and yellow), diced - 1 small zucchini, diced - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) This frittata is not just delicious; it's also good for you. Each serving has about 220 calories. You get protein from the eggs and feta. The veggies add fiber and vitamins. In terms of macros, you get roughly: - Protein: 14g - Carbohydrates: 8g - Fat: 15g These values can change based on how many servings you cut. Using fresh veggies gives the best taste. They also keep their nutrients well. I love using fresh spinach and cherry tomatoes in my frittata. They add color and flavor. You can use frozen veggies if fresh ones aren't available. Just remember to thaw and drain them first. Excess water can make your frittata soggy. Fresh veggies are always best for this recipe. {{ingredient_image_1}} To make this frittata, start by gathering your ingredients. Here’s what you need: - 6 large eggs - 1/4 cup milk - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup bell peppers (red and yellow), diced - 1 small zucchini, diced - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Next, wash and chop the vegetables. Halve the cherry tomatoes, dice the zucchini and bell peppers, and chop the spinach. Also, finely chop the red onion. This prep makes cooking easy and fun. Now, let’s cook the veggies. First, heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Once hot, add the chopped red onion. Sauté for about 3-4 minutes. You want the onion to become soft and slightly clear. Next, add the diced bell peppers and zucchini. Cook these for about 4-5 minutes. Stir often until they soften. Then, add the halved cherry tomatoes and chopped spinach. Cook for another 2-3 minutes. You’ll see the spinach wilts and brightens up. This mix smells amazing! After cooking the veggies, it’s time to add the eggs. In a large bowl, whisk together the eggs and milk. Add salt and pepper to taste. Pour this egg mixture evenly over the vegetable mix in the skillet. Sprinkle crumbled feta cheese on top. Let the frittata cook on the stovetop for 3-4 minutes. You’ll see the edges begin to set. After that, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 12-15 minutes. The frittata will puff up and set completely. Once done, remove the skillet from the oven. Let it cool for a few minutes, then slice into wedges. If you like, garnish with fresh basil leaves before serving. Enjoy your delicious garden veggie frittata warm! To make the best frittata, focus on the eggs. Use fresh eggs for great taste. Whisk them well with milk. This adds creaminess. Season your egg mix with salt and pepper. Use a good oven-safe skillet. A cast iron skillet works great. Heat the skillet before adding your veggies. This helps them cook evenly. Pour in the egg mix when the veggies are soft. Let it cook on the stove first. This helps the edges set nicely. One common mistake is overcooking the frittata. Keep an eye on it in the oven. Remove it once it’s slightly puffed. Another mistake is not using enough fat. Olive oil adds flavor and helps the frittata slide out easily. Don’t skip the salt and pepper. They bring out the flavors of the veggies and cheese. Lastly, avoid overcrowding the pan with too many veggies. This can make the frittata soggy. For this frittata, use a sturdy oven-safe skillet. A cast iron or non-stick skillet works best. You will need a whisk for mixing the eggs. A spatula helps to move the frittata while cooking. An oven mitt is essential when moving the hot skillet. If you want to slice your frittata neatly, a sharp knife is key. This way, each slice looks great on the plate. Pro Tips Use Fresh Ingredients: Opt for the freshest vegetables and herbs you can find for the best flavor and nutrition in your frittata. Don’t Overcook: Keep an eye on your frittata while it’s baking to prevent it from becoming dry. It should be set but still moist in the center. Customize Your Veggies: Feel free to substitute or add any seasonal vegetables you have on hand, such as asparagus or mushrooms, to enhance the frittata. Perfect Presentation: For a beautiful presentation, slice the frittata into wedges and serve with a sprinkle of fresh herbs and a side salad. {{image_2}} You can change the veggies in your frittata to match your taste. Try using broccoli, kale, or mushrooms. These add color and flavor. You can also add asparagus or artichoke hearts for a twist. Mix and match to keep it fun. Seasonal veggies work great, too. You may find that fresh corn or peas brighten your dish. The key is to use what you love and what’s in season. Feta cheese adds a nice tang, but other cheeses work well, too. You can use goat cheese for a creamier texture. Cheddar or mozzarella also melt beautifully. If you want a lighter option, try cottage cheese. Simply crumbled or shredded, each cheese gives its own flavor. Mix different cheeses to create your own blend. This keeps your frittata exciting. Adding protein can make your frittata more filling. Diced ham or crispy bacon are popular choices. They add a savory punch. You can also use cooked sausage or turkey for a leaner option. If you want a vegetarian protein, try adding beans or lentils. They will keep you full and satisfied. Just remember to adjust your cooking time based on what you choose. You can store your Garden Veggie Frittata in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 4 days. Make sure it cools to room temperature before sealing. This helps keep moisture out. If you want to save it for later, freezing is a great option. Cut the frittata into slices. Wrap each slice in plastic wrap. Then place them in a freezer-safe bag. This keeps them fresh for up to 2 months. Label the bag with the date to keep track. To reheat, take out a slice and let it thaw in the fridge overnight. If you’re in a hurry, use the microwave. Heat it on medium power for about 1 to 2 minutes. You can also reheat it in the oven at 350°F (175°C) for 10 to 15 minutes. This will keep the frittata nice and fluffy. Enjoy your meal! Yes, you can prepare a Garden Veggie Frittata ahead of time. This dish keeps well in the fridge. I often make it the night before a brunch. Just store it in an airtight container. When you're ready to serve it, warm it up in the oven or microwave. It tastes great warm or at room temperature. You can tell when the frittata is done by looking at it closely. The edges will be set, while the center may still jiggle slightly. Once you take it out of the oven, let it sit for a few minutes. It will continue to set as it cools. A toothpick inserted in the center should come out clean when it's fully cooked. Many herbs work great in a veggie frittata. Fresh basil adds a sweet, fragrant touch. Chives give a mild onion flavor. You can also try parsley for a fresh bite. Thyme and oregano add a warm depth. Feel free to mix and match to find your favorite blend. These herbs will enhance the flavors of your frittata. In this blog post, I covered how to make a delicious veggie frittata. We discussed the key ingredients, nutritional facts, and the best ways to prepare fresh or frozen vegetables. I shared step-by-step cooking instructions and offered tips to avoid common mistakes. We explored different variations, from veggie combos to protein add-ins. Finally, I provided storage tips for leftovers. A frittata is simple to make and full of flavor. With these guidelines, you can enjoy a tasty meal any time.

Garden Veggie Frittata

A delicious and healthy frittata packed with fresh vegetables and feta cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 0.25 cup milk
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup bell peppers (red and yellow), diced
  • 1 small zucchini, diced
  • 0.25 cup red onion, finely chopped
  • 0.5 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • optional Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste; set aside.
  • In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
  • Add the diced bell peppers and zucchini to the skillet, and cook for another 4-5 minutes until they soften.
  • Stir in the halved cherry tomatoes and chopped spinach, cooking for an additional 2-3 minutes until the spinach wilts slightly.
  • Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle crumbled feta cheese on top.
  • Allow the frittata to cook on the stovetop for 3-4 minutes or until the edges begin to set.
  • Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and slightly puffed.
  • Remove from the oven, let cool for a few minutes, then slice into wedges.
  • Garnish with fresh basil leaves if desired, and serve warm.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword breakfast, brunch, frittata, vegetarian