Italian · easy
Vegetable Frittata
A thick, oven-baked Italian egg dish packed with seasonal vegetables — endlessly customizable.
- 35 min
- Total
- 4
- Serves
- $10.00
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Vegetarian
- Gluten-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Eggs8 large
- Whole Milk or Cream1/4 cup
- Zucchini1 medium
- Cherry Tomatoes1 cup
- Baby Spinach2 cups
- Feta or Goat Cheese1/2 cup
- Olive Oil2 tbsp
- Garlic2 cloves
- Fresh Basil or Dill1/4 cup
Method
- 01
Preheat oven to 375°F. Whisk together eggs, milk, salt, and pepper until smooth.
- 02
Heat olive oil in a 10-inch oven-safe skillet over medium. Sauté zucchini 3 minutes. Add garlic and spinach, cook until wilted.
- 03
Arrange cherry tomatoes in the pan. Pour egg mixture over everything. Crumble cheese on top.
- 04
Cook on stovetop 2–3 minutes until edges just begin to set. Transfer to oven and bake 15–18 minutes until puffed and golden.
- 05
Let rest 5 minutes before slicing. Scatter fresh herbs and serve warm or at room temperature.
- 280
- Calories
- 18g
- Protein
- 10g
- Carbs
- 18g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
