Ingredients
Scale
- 6 large eggs
- 1 cup chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped tomatoes
- 1/2 cup chopped onion
- 1/4 cup milk
- 1 cup shredded cheese
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Add onion, zucchini, and bell peppers. Sauté until softened.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Add the sautéed vegetables and tomatoes to the egg mixture.
- Pour the mixture back into the skillet.
- Sprinkle cheese on top.
- Bake in the oven for 20-25 minutes or until set.
- Let it cool slightly before slicing and serving.
Notes
- Use any seasonal vegetables you prefer.
- This frittata can be served warm or cold.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg
Keywords: Summer Vegetable Frittata, Frittata Recipe, Vegetable Frittata