Italian Vegetable Frittata

Vegetable frittata baked on a wooden table

This Italian vegetable frittata combines zucchini, asparagus, spinach, Parmigiano Reggiano, and eggs for alight yet satisfying meal. Perfect for brunch, lunch, dinner, or meal prep.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Breakfast, Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: Frittata, Parsley, Spring Frittata, Summer Squash, Vegetable frittata, Zucchini frittata

Difficulty: Beginner

Servings:

Calories: 145kcal

Equipment

1 cast iron skillet

Ingredients

4 egg whole
2 egg white
10 oz zucchini sliced thinly
5 oz asparagus sliced thinly
2 cups spinach
3 tbsp scallions chopped
3 tbsp parsley chopped
2 oz Parmesan finely grated
1 tbsp olive oil extra virgin
2 tsp salt
1 tbsp pepper black

Instructions

Gather all your ingredients and start chopping the scallions and all the vegetables except the spinach.
Heat some EVOO In a cast iron skillet. When the oil shimmers, add the scallions and cook them until translucent. Add the asparagus and zucchini. Cook until just tender.
In the meantime in a bowl, whisk together the eggs, egg white, parsely, chives Parmesan, salt and pepper (see notes).
When the veggies are cooked, add the spinach and cook them until wilted. Pour the egg mixture over the vegetables, and add the asparagus spears that you kept on the side in a circular shape. Cook on the stovetop until the edges begin to set.
Add this point a place the cast-iron skillet in the oven at 355°F (180°C) for 15-20 minutes, until the Frittata is set and looks lightly golden.
Remove it from the oven. Let it cool and then slices it ans serve it sprinkled with additional parsley (see notes).

Notes

Chop the vegetables thinly so that they will cook faster. Try to distribute them evenly as you will not be able to move them around once the eggs are in it.
Combine all the ingredients of the eggs mixture using a whisk tool, so that you will be able to incorporate a bit of air that will help your frittata to build up.
Be careful when you remove the cast-iron skillet from the oven as the handle will be very hot. Place a silicone handle and a towel close to the oven, as a reminder to use them.

Nutrition

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