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Vegetable Frittata: A Nutritious and Versatile Dish


  • Author: Raven
  • Total Time: 35 minutes
  • Yield: 46 servings 1x

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