Breakfast & Brunch Free recipe

Garden Frittata

Garden Frittata is weekend brunch done right -- a baked egg dish loaded with garden vegetables and cheese. It comes together in about 35 minutes, which makes it an easy weeknight option.

Prep: 5 min Cook: 30 min Total: 35 min

35Minutes

6Servings

4.6Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 6 servings

8 eggs
1/3 cup milk
1 cup cherry tomatoes halved
1 zucchini diced
1 cup spinach
1/2 onion diced
1 cup shredded cheese
2 tbsp olive oil
salt and pepper

Estimated Nutrition (per serving)

305Calories

23gFat

6gCarbs

18gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 375 degrees F.
Step 2
Heat the oil in an oven-safe skillet over medium. Cook the onion and zucchini 5 minutes, add the tomatoes and spinach and cook 2 minutes until wilted.
Step 3
Whisk the eggs with the milk, salt, and pepper, then stir in half the cheese.
Step 4
Pour the eggs over the vegetables in the skillet and cook 2 minutes on the stove without stirring, until the edges start to set.
Step 5
Scatter the remaining cheese on top and transfer the skillet to the oven.
Step 6
Bake 15 to 18 minutes until puffed and set in the center. Cool 5 minutes, then slice into wedges.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking