Description
A vibrant, veggie-loaded rainbow frittata that’s easy, healthy, and meal-prep friendly. Perfect for any time of day.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup zucchini, grated and drained
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved
- 1/2 cup baby spinach, chopped
- 1/3 cup shredded cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional herbs: basil, parsley, thyme
Instructions
- Preheat oven to 375°F and grease skillet.
- Sauté onion, peppers, and zucchini until softened. Add spinach and cook briefly.
- Whisk eggs, milk, salt, pepper, and cheese.
- Pour egg mixture into skillet over veggies. Top with cherry tomatoes.
- Bake for 18–22 minutes until set.
- Cool slightly before slicing and serving.
Notes
Use a non-dairy milk and omit cheese for a dairy-free version. Swap in seasonal vegetables or proteins as desired.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg
Keywords: rainbow frittata, vegetable frittata, healthy breakfast, meal prep