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Fresh Garden Vegetable Frittata

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A quick and healthy breakfast or brunch frittata featuring fresh garden vegetables and herbs, delivering a perfect balance of textures and flavors.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/4 cup (60 ml) whole or 2% milk (can substitute with almond milk)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/2 medium yellow onion, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Dice the zucchini, red bell pepper, and onion. Halve the cherry tomatoes and chop the fresh herbs.
  3. In a large mixing bowl, crack 8 eggs and add 1/4 cup (60 ml) milk. Whisk vigorously until fully combined and slightly frothy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Heat 2 tablespoons olive oil in your oven-safe skillet over medium heat. Add the onion and cook for 2-3 minutes until softened and translucent.
  5. Add the zucchini and red bell pepper, cooking for another 4-5 minutes until just tender, stirring occasionally.
  6. Stir in the cherry tomatoes, basil, parsley, and thyme. Cook for 1-2 minutes until the tomatoes start to soften and the herbs release their aroma.
  7. Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Tilt the pan gently to spread the mixture. Let it cook undisturbed for about 2 minutes until the edges start to set.
  8. Sprinkle 1/4 cup grated Parmesan evenly over the top for a savory finish (optional).
  9. Place the skillet in the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden, and a knife inserted in the center comes out clean.
  10. Remove from the oven carefully and let the frittata rest for 5 minutes. Cut into wedges and serve warm or at room temperature.

Notes

Use room temperature eggs for better fluffiness. Preheat the oven to ensure even cooking. Rotate the pan halfway through baking if edges cook faster. Fresh herbs are preferred but dried herbs can be used at one-third the amount. For dairy-free, omit cheese or use nutritional yeast. Avoid rushing the sauté step to prevent watery frittata.

Nutrition

Keywords: frittata, breakfast, brunch, garden vegetables, herbs, healthy, easy, quick, vegetarian, gluten-free

Find it online: https://chrisfeasts.com/fresh-garden-vegetable-frittata-recipe-easy-healthy-herb-breakfast-idea/