SPINACH, FENNEL, AND ZUCCHINI FRITTATA

Spinach, Fennel, and Zucchini Frittata image

This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.

Provided by Kim

Categories Breakfast and Brunch Eggs Frittata Recipes

Time 1h15m

Yield 10

Number Of Ingredients 14

Ingredients

10 large eggs
¼ cup milk
2 teaspoons Italian seasoning
¾ teaspoon kosher salt, or to taste
½ 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
4 cloves garlic, minced
3 cups fresh spinach
½ 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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
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.
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.
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.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g