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To make your loaded veggie frittata, gather these ingredients: - 6 large eggs - 1/2 cup milk (or unsweetened almond milk) - 1 cup spinach, chopped - 1 red bell pepper, diced - 1 small zucchini, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1 tablespoon olive oil - Salt and pepper to taste You can switch ingredients to match your taste or diet: - Instead of milk, try plant-based milk like oat or soy. - If you don’t like spinach, use kale or arugula. - Swap feta cheese for goat cheese or cheddar. - Use any color bell pepper for a fun twist. - Add or replace veggies like mushrooms, broccoli, or asparagus. Each serving of your loaded veggie frittata is packed with nutrients. Here’s what you get: - Calories: 215 - Protein: 14g - Fat: 15g - Carbohydrates: 7g - Fiber: 2g - Sugars: 3g This frittata makes a healthy choice for breakfast or any meal. It’s full of protein and veggies, giving you energy to take on the day. Enjoy making it your own! {{ingredient_image_1}} First, preheat your oven to 375°F (or 190°C). This step ensures the frittata cooks evenly. While the oven heats, grab a large mixing bowl. In this bowl, whisk together 6 large eggs and 1/2 cup of milk. You can use regular milk or unsweetened almond milk. Season the mixture with salt and pepper to taste. This adds flavor to your frittata. Next, heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Once hot, add 1/4 cup of finely chopped red onion and 1 diced red bell pepper. Sauté these for about 5 minutes until they soften. Then, stir in 1 small diced zucchini and cook for another 3 minutes. Finally, add 1 cup of chopped spinach and 1/2 cup of halved cherry tomatoes. Cook until the spinach wilts. This mix makes your frittata colorful and packed with nutrients. Now, pour the egg mixture over the sautéed vegetables. Make sure it covers all the veggies evenly. Sprinkle 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley on top. Let the frittata cook on the stovetop for about 3 to 4 minutes until the edges start to set. After that, transfer the skillet to your preheated oven. Bake for 15 to 20 minutes, or until the frittata is fully set and lightly golden. When done, take it out and let it cool for a couple of minutes. Slice it into wedges and serve warm. Enjoy your delicious and nutritious meal! To get the best texture, you need to balance eggs and milk. Use six large eggs and half a cup of milk. This mix makes your frittata fluffy. Don't rush the cooking. Start on the stovetop, then finish in the oven. This method gives you a nice rise. Check for doneness by gently shaking the skillet. If it wobbles slightly in the middle, it’s ready. For this frittata, I recommend using a large ovenproof skillet. A cast iron skillet works well and gives great heat. This keeps your veggies from sticking. A whisk is key for mixing the eggs and milk. You should also have a heat-resistant spatula to help you serve. One common mistake is overcooking the frittata. Keep an eye on it while it bakes. If you bake too long, it can dry out. Another mistake is not seasoning well. Add salt and pepper to your egg mix before cooking. Lastly, don't skip the veggies. They add flavor and nutrients. Use the recommended veggies or any you like. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs not only enhance the flavor of the frittata but also add vibrant colors and nutrients. Customize Your Fillings: Feel free to substitute or add any of your favorite vegetables or cheeses to make this frittata your own. Cook Evenly: Make sure to cook the frittata on the stovetop until the edges are set before transferring it to the oven for a perfectly cooked center. Serve with a Side: Pair the frittata with a light salad or toasted bread for a complete meal that's perfect for brunch or dinner. {{image_2}} You can mix up the veggie frittata by adding other vegetables. Try mushrooms or broccoli for a new taste. Carrots add a nice crunch, while asparagus offers a fresh twist. You can even use leftover veggies from your fridge. Just chop them up and toss them in! Not a fan of feta? You can swap it out easily. Cheddar or mozzarella works well and gives a nice melt. Goat cheese adds a tangy flavor, while vegan cheese keeps it dairy-free. Choose what you like best for a tasty frittata. Herbs and spices can change the whole vibe of your dish. Fresh basil or oregano gives a classic Italian taste. For a spicy kick, add chili flakes or paprika. You can also try thyme or rosemary for a warm flavor. Get creative and find your favorite combo! To keep your leftover frittata fresh, store it in an airtight container. Allow it to cool first. This will avoid condensation. Place the container in the fridge. It will last for up to three days. For best results, cover individual slices with plastic wrap. When you're ready to enjoy your frittata again, preheat your oven to 350°F (175°C). Place the frittata slices on a baking sheet. Heat them for about 10 to 15 minutes. This will warm the frittata without drying it out. You can also reheat in the microwave. Just heat for 30 to 60 seconds. Check if it's warm enough before serving. If you want to save frittata for later, freezing it is a great option. To freeze, slice the frittata into wedges. Wrap each wedge in plastic wrap. Then, place the wrapped wedges in a freezer bag. Be sure to remove as much air as possible. Label the bag with the date. It can stay in the freezer for up to three months. To reheat, let it thaw in the fridge overnight before warming it in the oven. You can tell the frittata is done when the edges are set and the center is firm. Gently shake the skillet; if the center does not jiggle, it’s ready. The top should be lightly golden. A toothpick inserted in the center should come out clean. Yes, you can make a frittata ahead of time. It stores well in the fridge for up to five days. Just let it cool, then wrap it tightly in plastic wrap or place it in an airtight container. To enjoy, simply reheat it in the oven or microwave. You can serve the frittata with a fresh salad or whole-grain toast. Add some Greek yogurt or a dollop of sour cream for creaminess. Fresh fruit on the side makes a nice touch too. These sides balance the frittata’s rich flavors and add color to your plate. You now have a complete guide to making a delicious frittata. We covered everything, from the ingredients to step-by-step cooking instructions. You learned about tips to perfect texture and avoid common mistakes. You also explored fun variations and smart storage tips. Remember, cooking is all about trying new things. Don’t hesitate to experiment with different veggies and spices. Enjoy sharing your tasty frittata with family and friends! Happy cooking!

Loaded Veggie Frittata

A delicious and nutritious frittata loaded with fresh vegetables and feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 0.5 cup milk (or unsweetened almond milk)
  • 1 cup spinach, chopped
  • 1 medium red bell pepper, diced
  • 1 small zucchini, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
  • Heat the olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.
  • Stir in the diced zucchini and cook for another 3 minutes. Then add the chopped spinach and cherry tomatoes, cooking until the spinach is wilted.
  • Pour the egg mixture over the sautéed vegetables in the skillet, making sure it evenly covers the veggies.
  • Sprinkle the crumbled feta cheese and chopped parsley on top of the mixture.
  • Allow the frittata to cook on the stovetop for about 3-4 minutes until the edges start to set.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
  • Remove from the oven and let it cool for a couple of minutes. Slice into wedges and serve warm.

Notes

Serve each frittata wedge on a plate garnished with more fresh parsley and a dollop of Greek yogurt or a sprinkle of additional feta for an appealing touch.
Keyword breakfast, frittata, vegetarian