Garden Veggie Frittata
This garden veggie frittata recipe is the perfect way to start your day. With a variety of delicious vegetables and a generous helping of fresh herbs, it’s full of flavor. Feed the whole family with this hearty yet healthy breakfast.
Servings: 4 servings
Calories: 219kcal
Equipment
- oven-safe skillet
- mixing bowl
- whisk
Ingredients
- 1 tbsp. olive oil
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- ½ cup zucchini sliced
- 1 cup broccoli florets sliced
- ½ tsp. garlic minced
- ½ cup Mozzarella cheese
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh dill finely chopped
- ¼ cup chives finely chopped
- 8 eggs
- salt and pepper
Instructions
- Preheat the oven to 350ºF.
- Heat an iron skillet to medium-high and add the olive oil.
- Add the red bell pepper, green bell pepper, zucchini, garlic, and broccoli. Cook the veggies for about 7 minutes or until they start to get soft.
- Break the eggs in a large bowl and add the mozzarella cheese, fresh herbs, veggies, salt, and pepper and combine well.
- Return the mixture to the iron skillet, then bake for 15-20 minutes, or until it’s set in the middle.
Notes
Feel free to replace any veggies with your preferred vegetables.
You can also mix it up by using a different kind of cheese. Or leave the cheese out altogether for a dairy-free option.
Nutrition
Calories: 219kcal | Carbohydrates: 5g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 337mg | Sodium: 300mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1464IU | Vitamin C: 46mg | Calcium: 178mg | Iron: 2mg