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Baked Veggie Frittata

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This Baked Veggie Frittata is a wholesome, protein-packed dish full of vibrant vegetables and fluffy eggs. It’s oven-baked to golden perfection, making it a low-fuss, healthy option for breakfast, brunch, or even a light dinner.

Ingredients

  • 8 large eggs
  • 1/4 cup milk or cream
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 1 small zucchini, diced
  • 1 cup spinach or kale, chopped
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheese (optional – cheddar, mozzarella, or feta)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish or oven-safe skillet.
  2. In a skillet over medium heat, add olive oil and sauté onions, bell peppers, zucchini, and garlic until softened (about 5–6 minutes).
  3. Add spinach or kale and cook until wilted. Remove from heat.
  4. In a large bowl, whisk together eggs, milk or cream, salt, and pepper.
  5. Stir the sautéed vegetables into the egg mixture. Add cheese, if using.
  6. Pour the mixture into the prepared baking dish. Top with halved cherry tomatoes and extra cheese, if desired.
  7. Bake for 25–30 minutes or until the center is set and the top is lightly golden.
  8. Let rest for 5–10 minutes before slicing and serving.

Notes

Customize with any seasonal or leftover vegetables you have on hand.Make it dairy-free by using plant-based milk and skipping the cheese or using a vegan alternative.Add fresh herbs like parsley or chives for more flavor.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.Reheat gently to avoid drying out the eggs.

Nutrition

Find it online: https://cookibly.com/baked-veggie-frittata/