Eggcellent Veggie Frittata

About this recipe

This veggie frittata is the perfect blend of savory and wholesome ingredients, making it an excellent choice for a nutritious breakfast or brunch. Packed with colorful vegetables and rich in protein, it's a delight for both the palate and the eyes.

Ingredients

• 6 large eggs
• 1/2 cup low-fat milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 medium zucchini, sliced
• 1 cup fresh spinach
• 1/2 cup reduced-fat cheddar cheese, shredded

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Whisk together the eggs, milk, salt, and pepper in a large bowl.

3. 3

   Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

4. 4

   Add the onion, red bell pepper, and zucchini, cooking until softened, about 5 minutes.

5. 5

   Stir in the spinach and cook until wilted, approximately 2 minutes.

6. 6

   Pour the egg mixture over the vegetables and sprinkle with cheese.

7. 7

   Transfer the skillet to the oven and bake for 20-25 minutes, until the eggs are set.

8. 8

   Let the frittata cool slightly before slicing and serving.