Ingredients
8 large Eggs
½ cup Milk (or unsweetened almond milk)
2 tbsp Olive oil
1 medium Yellow onion, diced
2 cloves Garlic, minced
1 cup Red bell pepper, diced
1 cup Zucchini, diced
2 cups Fresh spinach, chopped
½ cup Cherry tomatoes, halved
½ cup Feta cheese, crumbled
2 tbsp Fresh basil, chopped
Salt, pepper, and smoked paprika to taste
Instructions
1. Prep: Preheat oven to 375°F (190°C).
2. Sauté: Heat oil in a 10-inch oven-safe skillet. Sauté onion until translucent; add garlic, bell pepper, and zucchini; cook until softened. Stir in spinach and tomatoes until wilted. Season with salt, pepper, and paprika.
3. Eggs: Whisk eggs, milk, basil, salt, and pepper in a large bowl until frothy.
4. Combine: Pour egg mixture into the skillet with veggies. Gently stir to distribute. Sprinkle feta cheese on top.
5. Bake: Bake for 12-15 minutes until edges are set and center is slightly jiggly. Let rest for 5 minutes before slicing.
Notes
Pro-Tips:
• Whisk eggs vigorously until frothy to incorporate air, which creates a lighter, fluffier texture.
• Pre-cook vegetables until tender but not mushy, as overcooking releases moisture that can make the frittata soggy.
• Remove the skillet from the oven while the center is just barely set; it will continue cooking from residual heat.
Variations:
• Mediterranean: Use kalamata olives, artichoke hearts, and goat cheese.
• Southwest: Add black beans, corn, diced jalapeño, and pepper jack cheese.
• Low-Carb: Omit milk and increase egg count to 10; add extra leafy greens like kale.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast/Dinner
- Method: Bake
- Cuisine: Italian/Mediterranean