Golden Veggie Frittata

If you’re looking for a colorful, flavorful, and healthy dish to brighten up your table, this golden, veggie frittata is the perfect pick. Golden to highlight the colorful and mildly sweet, diced yellow peppers it also includes fresh seasonal vegetables like leeks, shallots, zucchini, and spinach, bringing both fiber and natural sweetness to every bite. Paired with the eggs and a tangy kick from crumbled feta, this frittata strikes the perfect balance of hearty and light along with vegetarian-friendly.

Golden Veggie Frittata

This deep-dish veggie frittata is loaded with color flavor and fiber, from goat cheese, zucchini spinach and more; staring the diced yellow pepper. Tasty and healthy!

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Prep Time 10 minutes mins

Servings: 8

Calories: 228

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1.5 cups zucchini, diced
• 1 yellow pepper, diced
• 1 medium shallot, chopped
• 1 green onion, sliced
• 1 leek, sliced half moons
• 3 cups spinach, break off stems
• 8 eggs
• 1/4 cup whole milk
• 4 oz goat cheese, crumbled
• 1 tbsp chives, chopped, for garnish

Method

 

1. Preheat oven to 325?.
2. Add 1 tbsp olive oil to cast iron skillet or pan followed by diced zucchini and yellow pepper. Sauté for approximately 3-4 minutes.
3. Add shallot, green onion and leek to sauté additional 2-3 minutes.
4. Add spinach until cooked down.
5. Whisk eggs and whole milk. Add goat cheese and gently stir then add the mixture to the vegetables.
6. Let the mixture sit on the stovetop for approximately 4 minutes.
7. Place cast iron skillet into the oven for 12-16 minutes. The eggs should be puffed and appear cooked, and the center of the frittatas jiggle slightly when you gently shake the pan (this happens quickly). Remove the pans from the oven and place them on a cooling rack to cool.
8. Garnish with herbs, and serve with a serving of toast or fruit.

Notes

Cast iron skillet or pan can be 12in or here I used an 8.5 in. deep dish skillet.

Whether you’re hosting a weekend brunch, meal prepping for the week, or just want a no-fuss, feel-good meal, this golden veggie frittata dish checks all the boxes. This recipe is made using the stovetop to oven method but maintains simplicity. Served warm, it’s great to pair with a roll, scone or side salad and top with fresh herbs like chives or dill. For additional protein, you could add chicken sausage or turkey bacon. Ideal for a weekend brunch and reheats perfectly for leftovers during the week.