Garden Vegetable Frittata
Ingredientsfor 2
250
Cal
18g
Protein
6g
Carbs
17g
Fat
- 18 large eggs
- 2¼ cup whole milk
- 3½ cup cherry tomatoes, halved
- 41 cup baby spinach
- 5½ cup zucchini, thinly sliced
- 6¼ cup red onion, thinly sliced
- 7½ cup goat cheese, crumbled
- 82 tablespoons olive oil
- 91 teaspoon fresh thyme leaves
- 10Salt and black pepper to taste
- 11Fresh basil for garnish
Instructions
- 1
Preheat your broiler to high. In a bowl, whisk together 8 large eggs, ¼ cup of whole milk, 1 teaspoon of fresh thyme leaves, ½ teaspoon of salt, and ¼ teaspoon of black pepper until smooth and slightly frothy.
- 2
In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add ¼ cup of thinly sliced red onion and ½ cup of thinly sliced zucchini; cook for 3–4 minutes until softened and lightly golden. Add 1 cup of baby spinach and cook for 1 minute until just wilted. Arrange ½ cup of halved cherry tomatoes in the pan and season the vegetables lightly with salt.
- 3
Pour the egg mixture evenly over the vegetables in the skillet. Cook without stirring for 3–4 minutes over medium-low heat until the edges are set but the center is still slightly wobbly. Scatter ½ cup of crumbled goat cheese over the top.
- 4
Transfer the skillet to the broiler and broil for 3–4 minutes until the top is puffed and golden brown with dark spots. Keep a close eye to prevent burning.
- 5
Once done, remove from the broiler and let cool for 2 minutes. Slice into wedges and garnish with fresh basil before serving.