Roasted Vegetable Frittata

This Roasted Vegetable Frittata is a vibrant and nutritious dish, perfect for a hearty breakfast or a light lunch. Packed with seasonal vegetables and cheese, it offers a delightful combination of flavors in every bite.

Ingredients

• Eggs - 4 large
• Milk - 60 ml
• Bell pepper (red) - 1 medium, diced
• Zucchini - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, diced
• Spinach - 50 grams, fresh
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled
• Fresh basil - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
4. Add the diced bell pepper and zucchini to the skillet and continue to sauté for another 5 minutes, until the vegetables are tender.
5. Stir in the halved cherry tomatoes and fresh spinach, cooking for an additional 2 minutes until the spinach wilts.
6. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine.
7. Sprinkle the crumbled feta cheese and chopped basil evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
9. Remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm.

Nutrition

• Calories: 280
• Protein: 18 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 210 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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