Summer Vegetable Frittata

Name: Summer Vegetable Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 0.5 cup yellow onion (diced); 0.5 cup green bell pepper (diced); 0.5 cup zucchini (diced); 2 cup fresh spinach; 6 eggs (large); 0.25 cup milk; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 slice whole wheat bread (toasted); 2 cup mixed greens (pre-washed); 2 tablespoon vinaigrette dressing (store-bought)

A light and fluffy frittata packed with vibrant summer vegetables like bell peppers, zucchini, and spinach, perfect for an easy warm-weather dinner. Served with a simple side salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $2.99/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

1 tablespoon olive oil
0.5 cup yellow onion (diced)
0.5 cup green bell pepper (diced)
0.5 cup zucchini (diced)
2 cup fresh spinach
6 eggs (large)
0.25 cup milk
0.5 teaspoon salt
0.25 teaspoon black pepper
2 slice whole wheat bread (toasted)
2 cup mixed greens (pre-washed)
2 tablespoon vinaigrette dressing (store-bought)

Instructions

Preheat your broiler. Heat olive oil in an oven-safe, non-stick 8-inch skillet over medium heat.
Add diced yellow onion, green bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes, until vegetables are tender-crisp.
Add fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.
In a medium bowl, whisk together eggs, milk, salt, and black pepper.
Pour the egg mixture over the vegetables in the skillet, ensuring the vegetables are evenly distributed. Cook on the stovetop for 3-5 minutes, or until the edges are set and the frittata is mostly set but still slightly jiggly in the center.
Transfer the skillet to the preheated broiler. Broil for 1-2 minutes, watching carefully, until the top is golden brown and the frittata is fully set.
While frittata cools slightly, toast the whole wheat bread and toss mixed greens with vinaigrette dressing.
Slide the frittata onto a serving plate. Cut into wedges and serve with the side salad and toast.

Notes

You can use any seasonal vegetables you have on hand for the frittata. Ensure your skillet is oven-safe for broiling.

Nutrition (per serving)

Calories: 404
Protein: 24.9 g
Carbohydrates: 24.2 g
Fat: 24.8 g
Fiber: 5 g
Sodium: 1179 mg
Saturated Fat: 5.1 g
Sugar: 7.1 g
Cholesterol: 508 mg