Description
This vegetable frittata is a nutritious, easy-to-make dish perfect for any meal of the day. Packed with fresh zucchini, spinach, parsley, and eggs, it’s a flavorful and satisfying recipe that you can customize with your favorite add-ins. Whether you’re looking for a healthy breakfast, a light lunch, or a protein-rich dinner, this frittata is a versatile and delicious option.
Ingredients
Scale
- 2 medium zucchinis, grated
- ½ cup spinach, chopped
- ½ cup parsley, chopped
- 1 small onion, finely chopped
- 4 large eggs
- ¼ cup grated cheese (optional)
- ¼ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Prepare the Vegetables:
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- Chop the spinach, parsley, and onion finely.
- Mix the Batter:
- In a large mixing bowl, whisk the eggs until well beaten.
- Add the grated zucchini, chopped spinach, parsley, and onion. Mix until combined.
- Stir in the grated cheese if using.
- Add Dry Ingredients:
- In a separate bowl, mix the flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the egg mixture and mix well.
- Cook the Frittata on the Stovetop:
- Heat olive oil in an ovenproof skillet over medium heat.
- Pour in the frittata mixture and spread it evenly.
- Cook for 5–7 minutes, until the edges begin to set.
- Bake the Frittata:
- Transfer the skillet to the oven and bake for 15–20 minutes until fully set.
- If you prefer a golden top, broil for 1–2 minutes, watching closely to prevent burning.
- Serve:
- Let the frittata cool slightly before slicing into wedges.
- Serve warm or at room temperature with a side salad or crusty bread.
Notes
- For a gluten-free version, swap the flour for almond or chickpea flour.
- To add protein, mix in cooked chicken, turkey, or smoked salmon.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the oven at 180°C (350°F) for 5–10 minutes or microwave in 30-second intervals until warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean