Description
A rustic Tuscan-inspired frittata packed with vegetables, creamy ricotta, and melty mozzarella.
Ingredients
8 large eggs
1/2 cup milk
1 zucchini (diced)
1 red bell pepper (diced)
2 cups fresh spinach
1/3 cup sun-dried tomatoes (chopped)
1/2 cup ricotta cheese
1/2 cup shredded mozzarella
2 garlic cloves (minced)
2 tbsp olive oil
1 tsp Italian herbs
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Whisk eggs, milk, herbs, salt, and pepper.
3. Sauté zucchini, peppers, and garlic in olive oil.
4. Add spinach and sun-dried tomatoes.
5. Pour in egg mixture.
6. Top with ricotta and mozzarella.
7. Bake for 18–20 minutes.
8. Cool 5 minutes before slicing.
Notes
Use kale instead of spinach for variety.
Store leftovers in fridge up to 3 days.
Freeze slices individually for quick meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baked
- Cuisine: Tuscan, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
Keywords: Tuscan Veggie and Cheese Frittata, frittata recipe, vegetarian brunch