Made with spinach, fennel, and zucchini, plus roasted red peppers and sun-dried tomatoes, this tasty frittata is a great choice when you need to use up some items in the fridge.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
172 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
Step 3
Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
Step 4
Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
Step 5
Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons Italian seasoning
3 cups fresh spinach
10 large eggs
1 medium red onion, thinly sliced
4 ounces crumbled goat cheese
1 medium zucchini, quartered and cut into 1/4-inch slices
1 bulb fennel, cored and cut into thin slices
8 sun-dried tomatoes packed in oil, drained and chopped
0.25 cup milk
0.5 teaspoon ground black pepper, or to taste
0.75 teaspoon kosher salt, or to taste
0.5 cup roasted red peppers packed in oil, drained and finely chopped
