Vegetable Frittata with Fresh Herbs
A delicious and hearty vegetable frittata loaded with fresh herbs, perfect for breakfast, brunch, or a light dinner. This dish is easy to prepare and packed with flavor.
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Ingredients
Yields 4 servings
- (6) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) diced bell peppers (mixed colors)
- (1 cup) diced zucchini
- (1/2 cups) diced onion
- (1 cup) fresh spinach (chopped)
- (1/4 cups) grated Parmesan cheese
- (2 tablespoons) fresh parsley (chopped)
- (2 tablespoons) fresh basil (chopped)
- (2 tablespoons) olive oil
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt and 2 tablespoons fresh basil (chopped).
- 3
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
- 4
Add 1 cup diced bell peppers, 1 cup diced zucchini, and 1/2 cup diced onion to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
- 5
Stir in 1 cup chopped fresh spinach and cook for another 2 minutes until wilted.
- 6
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
- 7
Sprinkle 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh basil on top.
- 8
Cook on the stovetop for about 3-4 minutes until the edges start to set.
- 9
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden on top.
- 10
Remove from the oven and let it cool for a few minutes before slicing into wedges.
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