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Fresh Garden Veggie Frittata with Herbs and Feta

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A quick and easy frittata packed with fresh garden vegetables, fragrant herbs, and creamy feta cheese, perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) milk, whole or 2%
  • 1 cup diced bell peppers (mixed colors, red and yellow)
  • 1 medium zucchini, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh mixed herbs (dill, parsley, chives), chopped
  • 1/2 cup crumbled feta cheese
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: handful of baby spinach or kale
  • Optional: goat cheese instead of feta
  • Optional: fresh peas instead of cherry tomatoes in warmer months

Instructions

  1. Preheat your oven broiler to high and position the rack about 6 inches (15 cm) from the heat source.
  2. Dice the bell peppers, zucchini, and red onion into roughly 1/2-inch (1.25 cm) pieces. Halve the cherry tomatoes and chop the herbs finely.
  3. In a mixing bowl, whisk together 6 large eggs and 1/4 cup (60 ml) milk. Season generously with salt and freshly ground black pepper until smooth and slightly frothy.
  4. Heat 1 tablespoon olive oil in an oven-safe 10-inch skillet over medium heat. Add diced onions and bell peppers and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  5. Add zucchini and cherry tomatoes to the skillet and cook for another 3-4 minutes until tender but still holding shape. Season lightly with salt.
  6. Spread the vegetables evenly in the skillet and pour the egg mixture over them, tilting the pan to distribute evenly.
  7. Sprinkle crumbled feta cheese and fresh herbs evenly over the top.
  8. Cook on medium-low heat for about 5 minutes without stirring, allowing the edges to begin setting.
  9. Transfer the skillet to the oven under the broiler and broil for 3-5 minutes until the top is puffed and golden brown. Watch carefully to avoid burning.
  10. Remove from oven and let the frittata rest for 2-3 minutes before slicing and serving.

Notes

If your skillet handle isn’t oven-safe, wrap it tightly with foil before broiling. Watch the broiler closely to prevent burning. Rest the frittata before slicing for easier serving. You can finish cooking on stovetop with a lid if no broiler is available, but broiling gives a golden top.

Nutrition

Keywords: frittata, eggs, vegetables, herbs, feta, healthy breakfast, easy brunch, garden veggies

Find it online: https://prismtaste.com/fresh-garden-veggie-frittata-with-herbs-and-feta-easy-healthy-recipe/