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Spring Garden Vegetable Frittata

This vibrant frittata combines fresh spring vegetables like spinach, bell peppers, and herbs, cooked gently in a skillet until set and fluffy. The dish features a tender texture with a golden top, perfect for breakfast or brunch, showcasing the flavors of seasonal produce with a light, airy consistency.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Spring
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs beaten
  • 1 cup fresh spinach roughly chopped
  • 1 bell pepper red bell pepper diced
  • 1/4 cup fresh herbs chopped parsley and chives
  • 2 tablespoons olive oil
  • 1/4 cup cheddar cheese shredded (optional)
  • to taste salt and pepper for seasoning

Equipment

  • Oven-safe skillet
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Whisk the eggs in a bowl until smooth and slightly frothy, then season with salt and pepper.
  3. Sauté the diced bell pepper in an oven-safe skillet with a tablespoon of olive oil over medium heat until softened and fragrant, about 3-4 minutes.
  4. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in chopped herbs for fresh flavor.
  5. Pour the beaten eggs evenly over the sautéed vegetables in the skillet, allowing the mixture to spread out and coat everything.
  6. Sprinkle shredded cheese over the top if using, then transfer the skillet to the preheated oven.
  7. Bake for 12-15 minutes until the eggs are puffed and just set, with a slightly golden top.
  8. Remove the skillet from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm, garnished with extra herbs if desired.

Notes

For a vegetarian option, skip cheese or use a plant-based alternative. This frittata pairs beautifully with a fresh green salad.