Description
Spring Vegetable and Potato Frittata is a vibrant, savory dish that celebrates the flavors of fresh produce. Creamy eggs envelop tender potatoes, zucchini, bell peppers, and spinach, creating a fluffy texture that’s perfect for brunch or a quick weeknight dinner. This delightful frittata comes together in under 30 minutes, making it not only delicious but also incredibly convenient. Enjoy it warm or cold – it’s versatile enough to please everyone around the table!
Ingredients
Scale
- 6 large eggs
- 1 cup diced Yukon Gold potatoes
- 1 medium zucchini, diced
- 1 cup diced bell peppers (mixed colors)
- 2 cups fresh baby spinach
- 1 small yellow onion, diced
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). In an oven-safe skillet, heat olive oil over medium heat.
- Add diced potatoes and cook until golden brown and tender.
- Stir in onions and bell peppers; sauté until softened (about 5 minutes).
- Add zucchini and spinach; cook until spinach wilts (about 3 minutes).
- In a bowl, whisk eggs with salt and pepper until frothy. Pour over the sautéed veggies.
- Sprinkle crumbled feta on top and transfer the skillet to the oven.
- Bake for about 20 minutes or until edges are golden and center is set. Let cool slightly before slicing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 350mg