Quick & Easy Vegetable Frittata

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In 9- or 10-inch ovenproof skillet, heat oil over medium heat. Add zucchini and garlic; cook until softened, about 5 minutes. Add spinach and continue cooking, about 1 minute.

Meanwhile, in bowl, whisk together eggs, milk and oregano; season with salt and pepper. Pour over vegetable mixture. Sprinkle with Parmesan and garnish with cherry tomatoes. Cook over medium-low heat until underside and side of frittata are firm and top is still slightly runny, about 7 minutes.

Continue cooking under preheated broiler until top of frittata is golden brown, about 2 minutes.

Nutritional facts PER SERVING: about

  • Iron 2.3 mg
  • Fibre 1 g
  • Sodium 350 mg
  • Sugars 3 g
  • Protein 17 g
  • Calories 235
  • Total fat 16 g
  • Cholesterol 380 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g
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Lunch & Dinner

Quick & Easy Vegetable Frittata