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Spinach, Fennel, and Zucchini Frittata
Spinach, Fennel, and Zucchini Frittata
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Wholesome frittata bursting with colorful veggies like spinach, fennel, zucchini, roasted red peppers, and sun-dried tomatoes, perfect for a fridge clean-out meal.
Ingredients:
  • 10 large eggs
  • 0.25 cup milk
  • 2 teaspoons Italian seasoning
  • 0.75 teaspoon kosher salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 2 tablespoons olive oil
  • 1 bulb fennel, cored and cut into thin slices
  • 1 medium red onion, thinly sliced
  • 1 medium zucchini, quartered and cut into 1/4-inch slices
  • 3 cups fresh spinach
  • 0.5 cup roasted red peppers packed in oil, drained and finely chopped
  • 8 sun-dried tomatoes packed in oil, drained and chopped
  • 4 ounces crumbled goat cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine eggs, milk, flavorful Italian seasoning, and a pinch of salt and pepper in a spacious bowl and whisk until well blended.
  • Warm olive oil in a 12-inch ovenproof skillet over medium heat. Sauté fennel and onion until softened, around 5 minutes. Stir in zucchini and garlic; cook until zucchini softens, about 5 to 7 minutes. Add half of the spinach and cook until wilted, approximately 2 minutes. Stir in the rest of the spinach, red peppers, and sun-dried tomatoes; cook for an additional 2 to 3 minutes.
  • Evenly arrange the vegetables in the skillet. Pour the egg mixture over them and gently shake the pan a few times to help the eggs settle. Remove from heat and sprinkle goat cheese on top.
  • Bake the skillet in the preheated oven until the eggs are fully set, approximately 25 minutes. Allow to cool for 5 to 10 minutes, then slice and serve.

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