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- 6 large eggs - 1/4 cup milk (dairy or plant-based) - 1 cup fresh spinach, chopped - 1/2 bell pepper (any color), diced - 1 small zucchini, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh herbs (like parsley or basil) for garnish For this healthy veggie frittata, you need simple and fresh ingredients. Start with six large eggs. They provide protein and help bind your frittata. Next, add 1/4 cup of milk. You can choose dairy or a plant-based option. This makes the frittata fluffy. Fresh vegetables give color and nutrition. You will need 1 cup of chopped spinach, 1/2 diced bell pepper, and 1 small diced zucchini. These veggies add flavor and crunch. Don't forget 1/2 cup of halved cherry tomatoes and 1/4 cup of finely chopped red onion. Together, they create a tasty mix. For extra flavor, include 1/2 cup of crumbled feta cheese. It adds creaminess and a salty kick. You will also need 2 tablespoons of olive oil for cooking, along with 1 teaspoon of garlic powder. Adding salt and pepper to taste will enhance all the flavors. Finally, fresh herbs like parsley or basil will make your frittata look great and taste even better. This recipe is not just delicious. It's also nutritious and easy to prepare. For the full recipe, check out the instructions in the next section. Enjoy cooking! - Preheat your oven to 375°F (190°C). This helps the frittata cook evenly. - In a large bowl, whisk together 6 large eggs and 1/4 cup of milk. Mix until smooth. Add garlic powder, salt, and pepper to taste. - In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1/4 cup of finely chopped red onion and 1/2 diced bell pepper. Sauté for about 3 minutes until soft. - Next, toss in 1 small diced zucchini and 1 cup of chopped spinach. Cook for another 2 to 3 minutes, allowing the spinach to wilt. - Pour the egg mixture over the sautéed vegetables. Make sure to spread the veggies evenly. - Scatter 1/2 cup of halved cherry tomatoes and 1/2 cup of crumbled feta cheese on top. - Cook on the stovetop for 2 to 3 minutes. Look for the edges to start setting. - Transfer the skillet to the oven and bake for 15 to 20 minutes. Check doneness with a toothpick; it should come out clean. - Remove the frittata from the oven and let it cool for a few minutes. - Cut into wedges for serving. - Garnish with fresh herbs like parsley or basil for a pop of color and flavor. - Egg-to-vegetable ratio: Use about 1 egg per 1/4 cup of veggies. This mix keeps your frittata fluffy and packed with flavor. If you add more veggies, reduce the number of eggs slightly to keep it from being too moist. - Cooking time adjustments: Keep an eye on your frittata as it cooks. Ovens can vary. If your frittata looks set but is still a bit jiggly in the center, give it a few more minutes. Remember, it will continue to cook after you take it out. - Recommended kitchen tools: A large mixing bowl, whisk, and a good cutting board are must-haves. You'll also need a sharp knife to chop your veggies quickly. - Oven-safe skillet advice: Use a skillet made of cast iron or stainless steel. These materials help cook the frittata evenly. Check that your skillet is oven-safe, as some non-stick pans may not handle high heat. For the full recipe, check out the Healthy Veggie Frittata section. {{image_2}} You can easily change the veggies in your frittata. Try using these options: - Broccoli - Kale - Mushrooms - Carrots - Asparagus These veggies add different flavors and colors. You can mix and match based on what you like or have on hand. For cheese, feta is great, but you can swap it out. Use: - Cheddar - Mozzarella - Goat cheese - Vegan cheese These choices keep the frittata tasty while fitting your diet. Herbs and spices can really amp up the taste. Here are some great picks: - Basil - Oregano - Thyme - Paprika - Black pepper These add zest and depth to your frittata. If you want more protein, toss in: - Cooked bacon - Sausage - Diced chicken - Tofu Adding protein makes the dish more filling. You can enjoy it any time of day. For the full recipe, check out the Healthy Veggie Frittata. To keep your veggie frittata fresh, store it in the fridge. Place it in an airtight container. This helps maintain its flavor and texture. Your frittata will last about three to four days. If you want to keep it longer, freezing is a good option. Cut the frittata into slices for easy storage. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy it later without losing quality. When you are ready to eat your frittata again, reheating it properly is key. The best method is to use the oven. Preheat it to 350°F (175°C). Place the frittata on a baking sheet and cover it with foil. Heat for about 10 to 15 minutes. This method keeps it moist and fluffy. You can also use a microwave, but be careful not to overheat. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat for 30 seconds to 1 minute. This helps keep the frittata from drying out. Enjoy your Healthy Veggie Frittata with the same great taste as when it was fresh! Check out the Full Recipe for more tips. How do I know when the frittata is done? You can check if the frittata is done by inserting a toothpick in the center. If it comes out clean, your frittata is ready. The edges will appear set, and the top will look slightly golden. You can also gently shake the skillet. If it wobbles too much, it needs more time. Can I make this ahead of time? Yes, you can make this frittata ahead of time. Cook it fully and let it cool. Then, store it in the fridge for up to three days. Reheat slices in the microwave or oven before serving. This makes it a great meal prep option. How many calories in a serving? Each serving of this healthy veggie frittata has about 200 calories. This can vary based on the exact ingredients used and portion size. For a lighter option, you can reduce the cheese or add more veggies. Is this recipe gluten-free? Yes, this recipe is gluten-free. It uses eggs and fresh vegetables, which do not contain gluten. Just be sure to check any packaged items, like cheese or milk, for gluten content if you have a severe allergy. For the full recipe, refer to the Healthy Veggie Frittata section. In this blog post, we covered how to make a tasty frittata. You learned about the key ingredients like eggs and fresh veggies. I shared step-by-step instructions, from prep to serving. Consider tips for the best taste and cooking tools. Explore ingredient swaps and flavor boosters to make it your own. Finally, remember how to store and reheat leftovers properly. Enjoy your frittata adventure!

Healthy Veggie Frittata

Discover the deliciousness of a Healthy Veggie Frittata, packed with fresh ingredients and bursting with flavor! This simple recipe features eggs, spinach, bell peppers, zucchini, and feta cheese, making it the perfect meal for breakfast, lunch, or dinner. Ready in just 35 minutes, it's a nutritious option everyone will love. Click through to explore the full recipe and start cooking your way to a tasty, healthy meal today!
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Ingredients
  

6 large eggs

1/4 cup milk (dairy or plant-based)

1 cup fresh spinach, chopped

1/2 bell pepper (any color), diced

1 small zucchini, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh herbs (like parsley or basil) for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large bowl, whisk together the eggs and milk until well combined. Add garlic powder, salt, and pepper, mixing gently.

      In an oven-safe skillet, heat olive oil over medium heat. Add the diced red onion and bell pepper, cooking for about 3 minutes until softened.

        Toss in the diced zucchini and chopped spinach, sautéing for an additional 2-3 minutes until the spinach wilts.

          Pour the egg mixture over the sautéed vegetables in the skillet, ensuring all veggies are evenly distributed.

            Scatter the cherry tomato halves and crumbled feta cheese on top of the egg mixture.

              Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

                Bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top. Check for doneness by inserting a toothpick; it should come out clean.

                  Remove from the oven and let it cool for a few minutes before cutting into wedges.

                    Garnish with fresh herbs before serving.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4