Go Back
To make a delicious garden veggie frittata, gather these ingredients: - 6 large eggs - 1/4 cup milk (or dairy-free milk) - 1 cup spinach, chopped - 1 medium zucchini, diced - 1/2 red bell pepper, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup onion, finely chopped - 1/2 cup feta cheese, crumbled (optional) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil for garnish (optional) These ingredients create a vibrant dish that bursts with flavor. Feel free to add your favorite veggies or herbs. Here are some great ideas: - Mushrooms, sliced - Broccoli florets - Asparagus, chopped - Fresh herbs like parsley or dill - Different cheeses like cheddar or goat cheese Mix and match to make the frittata your own. This veggie frittata is not just tasty but also nutritious. Each serving has: - Protein from eggs and cheese - Vitamins from spinach and bell pepper - Healthy fats from olive oil - Low carbs, making it a great choice for many diets This dish offers a balanced meal packed with essential nutrients. Enjoy the guilt-free goodness! To make a great garden veggie frittata, start with fresh ingredients. Gather everything you need first. Use a large bowl to whisk together the eggs and milk. This mix will be the base of your frittata. Add salt and pepper to taste. Chop your veggies: spinach, zucchini, red bell pepper, and onion. Halve the cherry tomatoes. If you like, crumble some feta cheese for extra flavor. Use an oven-safe skillet for this recipe. Heat the olive oil over medium heat. Add the chopped onion. Sauté it for about 3-4 minutes until it looks clear. Then, add the diced zucchini and red bell pepper. Cook these for another 3-4 minutes. Next, stir in the spinach and cherry tomatoes. Cook until the spinach wilts, which takes about 2 minutes. Now, pour the egg mix over the vegetables. Stir gently to spread them out. If you want, sprinkle the crumbled feta cheese on top. Let the frittata cook on the stove for about 5 minutes. You will notice the edges start to set. Now, it’s time to bake! Move the skillet to the oven, set at 375°F (190°C). Bake for 15-20 minutes. The frittata should puff up and turn golden. To check if it’s done, insert a knife in the center. If it comes out clean, it’s ready! Once baked, take it out and let it cool for a few minutes. Slice it up and serve it warm or at room temperature. Garnish with fresh basil for a nice touch. Serve it alongside mixed greens for a colorful plate. For the full recipe, check the earlier section! When making your Garden Veggie Frittata, avoid these common mistakes: - Overcooking the vegetables: You want them soft but not mushy. - Skipping the whisking: Mix eggs and milk well for a fluffy texture. - Not seasoning enough: Salt and pepper make a big difference in flavor. You can easily adapt this recipe for different diets: - Dairy-free: Use plant-based milk and skip the feta. - Gluten-free: This recipe is naturally gluten-free; no changes needed! - Low-carb: Replace the potatoes with extra veggies like mushrooms or spinach. To take your frittata to the next level, try these ideas: - Add herbs: Fresh basil or parsley adds a bright flavor. - Incorporate spices: A pinch of paprika or chili flakes can add warmth. - Experiment with cheese: Try goat cheese or cheddar for different tastes. For more guidance, check the Full Recipe for detailed steps. Enjoy your cooking! {{image_2}} You can change the veggies in your frittata to suit your taste. Try using broccoli, asparagus, or even mushrooms. You can mix and match based on what you have at home or what’s in season. This flexibility makes the recipe fun and unique every time. Feta is a great choice, but you can also use cheddar, goat cheese, or mozzarella. Each cheese adds a different flavor and creaminess. For a dairy-free option, try using nutritional yeast or a plant-based cheese. Experimenting with cheese can really change the dish! Herbs like basil, chives, or parsley boost flavor. You can mix in spices like paprika or a pinch of chili flakes for some heat. Fresh herbs taste great, but dried ones work too. Adding these extras makes every bite exciting and fresh. For the full recipe, check out the earlier section. Enjoy making your frittata! After enjoying your Garden Veggie Frittata, let it cool to room temperature. Slice the frittata into portions. Place each slice in an airtight container. This helps to keep it fresh. Store it in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10-15 minutes. This method warms the frittata evenly. You can also use a microwave. Heat on medium for 1-2 minutes, but this may make it soft. To freeze the frittata, let it cool completely first. Cut it into individual slices. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Label it with the date. You can freeze frittata for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. Enjoy a quick and tasty meal anytime! For the complete details, check the Full Recipe. The best way to serve a frittata is warm or at room temperature. Slice it into wedges. You can add fresh basil on top for color. A side of mixed greens adds crunch. This makes your plate bright and inviting. You can tell the frittata is done when it puffs up and turns golden. Insert a knife into the center. If it comes out clean, the frittata is ready. The edges should also look set, not runny. Yes, you can make a frittata in advance. Cook it fully, then let it cool. Store it in the fridge for up to three days. Reheat it in the oven or microwave before serving. This saves time on busy mornings. You can serve a veggie frittata with a fresh salad or some toast. A dollop of salsa or a side of avocado works well too. For a heartier meal, pair it with roasted potatoes. These sides make the meal complete. The Garden Veggie Frittata offers a great mix of taste and nutrition. You learned how to prepare it with fresh veggies while also customizing it to your needs. Using the right cooking method ensures a perfect frittata every time. Remember to avoid common mistakes for the best results. You can also explore various ingredient options to keep things exciting. With proper storage, leftovers can remain tasty and convenient. Enjoy your frittata at any meal and feel proud of your tasty creation.

Garden Veggie Frittata

Discover the deliciousness of a Garden Veggie Frittata with this easy recipe that's perfect for breakfast or brunch! Packed with fresh veggies like spinach, zucchini, and bell peppers, this frittata is not only nutritious but also bursting with flavor. Enjoy it warm, or even at room temperature for a delightful dish at any time. Click through to explore the full recipe and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1/4 cup milk (or dairy-free milk)

1 cup spinach, chopped

1 medium zucchini, diced

1/2 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup onion, finely chopped

1/2 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil for garnish (optional)

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.

      Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

        Add the diced zucchini and red bell pepper to the skillet, cooking for another 3-4 minutes until they begin to soften.

          Stir in the spinach and cherry tomatoes, cooking for an additional 2 minutes until the spinach wilts.

            Pour the egg mixture over the sautéed vegetables, gently stirring to distribute them evenly.

              Sprinkle the crumbled feta cheese on top, if using.

                Allow the frittata to cook on the stove for about 5 minutes, or until the edges start to set.

                  Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and golden and a knife inserted into the center comes out clean.

                    Remove from the oven and let it cool for a few minutes before slicing.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                        - Presentation Tips: Serve slices of frittata warm or at room temperature, garnished with fresh basil and a side of mixed greens for a bright, colorful plate.