Description
A quick and easy Italian baked frittata packed with veggies. Perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/4 cup diced onion
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions, bell peppers, and zucchini for 5 minutes.
- In a bowl, whisk eggs, milk, salt, pepper, and oregano.
- Stir in sautéed veggies and shredded cheese.
- Pour mixture into a greased baking dish.
- Bake for 20-25 minutes or until set.
- Let cool for 5 minutes before serving.
Notes
- Use any veggies you prefer.
- Add cooked bacon or sausage for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg
Keywords: frittata, Italian, baked eggs, vegetarian, quick breakfast