Ready in: 40 minutes · Serves: 6 · Technique: Baking · Storage: Refrigerate for up to 3 days.
Quick Answer
This healthy vegetable frittata is a simple yet elegant dish, perfect for brunch or any gathering, filled with nutritious ingredients.
When the leaves start to turn golden and the air has that crisp chill, I know it’s time for one of my beloved autumn staples: a healthy vegetable frittata. Living in New York City, the vibrant weekend brunch scene is something I love to immerse myself in, but nothing beats the comfort of creating my own home-cooked version. This frittata is not just a treat for my taste buds; it’s packed with nutrition and makes for an excellent dish for upcoming gatherings, making it the perfect brunch option for Thanksgiving and Christmas celebrations.
A Deliciously Versatile Dish
Why You’ll Love This Recipe
- Wholesome and nutritious: Packed with seasonal vegetables and protein-rich eggs.
- Versatile dish: Perfect for brunch, gatherings, or even a light dinner.
- Easy to make: Simple steps that yield a delicious result with minimal effort.
- Flavorful and satisfying: A delightful combination of fresh ingredients and seasonings.
- Storage-friendly: Leftovers taste just as good when reheated!
Ingredients
To whip up this delightful frittata, you’ll need:
Eggs and Dairy
- 6 large eggs
- ½ cup of milk
Vegetables
- 1 cup of spinach
- ½ cup of cherry tomatoes
- 1 small onion
- 1 cup of bell peppers
Seasoning
- Salt and pepper
- Olive oil
How to Make Healthy Vegetable Frittata (Step-by-Step)
Follow these simple steps to create your homemade frittata.
Step 1: Preheat the Oven
Let’s kick things off by preheating your oven to 350°F (175°C) as I prepare my ingredients. A hot oven is essential for that perfect frittata texture.
Step 2: Sauté the Vegetables
In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion, bell peppers, and cherry tomatoes. Sauté until the onion becomes translucent and fragrant, about 5-7 minutes. The blend of sweet and savory flavors starts to dance around the kitchen—pure bliss!
Step 3: Add the Spinach
Toss in the spinach and cook until it wilts down, which only takes about a minute. The vibrant green against the golden onions and reds of the tomatoes is truly a feast for the eyes.
Step 4: Prepare the Egg Mixture
In a bowl, whisk together the eggs and milk, seasoning with salt and pepper. I love watching the egg mixture become glossy and light as I whisk—it’s like a promise of the fluffy delight to come.
Step 5: Combine Everything
Pour this egg mixture over the sautéed vegetables in the skillet. Make sure all veggies are submerged. Let the mixture sit on the stovetop for about 2 minutes until the edges just start to set.
Step 6: Bake the Frittata
Transfer the skillet to the oven and bake for about 20 minutes, or until the center has a slight jiggle and a gorgeous golden hue develops on top. The aroma will be intoxicating—I can almost smell it now!
Step 7: Serve
Once it’s cooked, let it cool for a few minutes. Slice into wedges and enjoy warm, or at room temperature. It’s versatile enough for brunch, or even as a light dinner.
Common Mistakes to Avoid
- Not whisking the eggs enough: A well-aerated egg mixture is crucial for fluffiness, so whisk them thoroughly.
- Overcrowding the skillet with vegetables: Too many veggies can make the frittata runny—stick to the ingredient list for balance.
- Skipping the oven step: Attempting to cook the entire frittata on the stovetop can lead to uneven cooking. The oven is essential for that fluffy finish!
Tips and Tricks for Success
- Experiment with flavors: Feel free to add in your favorite herbs like basil or parsley for extra flavor.
- Cheese it up: If you’d like a bit of decadence, sprinkle in some crumbled feta or shredded mozzarella before baking.
- Prep ahead: You can make the vegetable mixture in advance and store it in the fridge for a quick assembly on the day of your brunch event.
Variations
- Swap out spinach for kale or Swiss chard for a different green.
- Use zucchini instead of bell peppers for a lighter texture.
- Add cooked bacon or sausage for a meaty version.
- Incorporate different types of cheese, such as cheddar or goat cheese.
- Experiment with seasonal vegetables, like pumpkin or butternut squash, in the fall.
How to Serve
- Slice into wedges and serve warm for brunch.
- Pair with a side salad for a light dinner option.
- Serve at room temperature for a picnic or potluck.
- Garnish with fresh herbs or a dollop of sour cream for extra flavor.
- Offer with toast or crusty bread to soak up the delicious flavors.
Make Ahead and Storage
- Make Ahead: Prepare the vegetable mixture in advance and store it in the fridge for a quick assembly on brunch day.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat slices in the oven for a few minutes to restore freshness.
- Freezing: Frittata can be frozen, wrapped tightly, for up to 2 months; reheat in the oven after thawing.
Recipe Notes / What I Learned
Making this healthy vegetable frittata reminded me of the joy of cooking with seasonal ingredients. It’s a wonderful way to enjoy a variety of colorful vegetables, and perfect for sharing with friends and family during the festive season. Each bite brings warmth and comfort, and I find myself grateful for these simple pleasures.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 wedge
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 12g protein · 5g carbs · 14g fat
Delicious Healthy Vegetable Frittata
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) while preparing the ingredients.
- In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion, bell peppers, and cherry tomatoes. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
- Add the spinach and cook until it wilts down, which takes about a minute.
- In a bowl, whisk together the eggs and milk, seasoning with salt and pepper.
- Pour the egg mixture over the sautéed vegetables, ensuring all veggies are submerged. Let it sit on the stovetop for about 2 minutes until the edges just begin to set.
- Transfer the skillet to the oven and bake for about 20 minutes, until the center has a slight jiggle and a golden hue develops on top.
- Let it cool for a few minutes, slice into wedges, and enjoy warm or at room temperature.
FAQs
1. Can I use egg substitutes in this frittata?
Yes, you can use egg substitutes like flax eggs or commercial egg replacers, but the texture and flavor may vary slightly from the original recipe.
2. How can I make this frittata dairy-free?
To make the frittata dairy-free, substitute whole milk with a plant-based milk, such as almond or oat milk, and omit any cheese.
3. Can I add different vegetables?
Absolutely! Feel free to add any vegetables you like, such as zucchini, mushrooms, or asparagus, but be mindful of not overcrowding the skillet.
4. Is this frittata good for meal prep?
Yes, it’s perfect for meal prep! You can make it in advance and store it in the fridge for up to 3 days. Just reheat individual slices when needed.
5. Can I freeze leftovers?
Yes, you can freeze leftovers. Wrap slices tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months. Reheat in the oven when ready to enjoy!
