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Fluffy Vegetable Frittata Recipe Easy Perfect Easter Brunch Idea

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A light yet filling fluffy vegetable frittata perfect for Easter brunch or any casual weekend morning. This easy recipe combines sautéed veggies, whipped egg whites, and tangy feta cheese for a crowd-pleasing dish.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 3 egg whites, room temperature
  • 1/4 cup (60 ml) milk, whole or 2%
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1 small zucchini, grated
  • 1 cup packed baby spinach
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley or chives
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons olive oil in an oven-safe 10-inch skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes until softened and translucent.
  3. Add diced red bell pepper and cook for another 4-5 minutes until it starts to soften and caramelize slightly, stirring occasionally.
  4. Grate the zucchini and squeeze out excess moisture. Add the zucchini to the skillet and cook for 2-3 minutes.
  5. Toss in the baby spinach and cook just until wilted, about 1 minute. Remove the skillet from heat and let the veggies cool slightly.
  6. In a large bowl, whisk together the eggs, egg whites, and milk. Add a pinch of salt and black pepper. Whisk until combined but not overly frothy.
  7. In a clean bowl, whip the egg whites to soft peaks using a whisk or electric mixer.
  8. Gently fold the whipped egg whites into the yolk mixture using a spatula to keep as much air as possible.
  9. Fold in the sautéed vegetables and crumbled feta cheese. Add the chopped herbs last and mix lightly to distribute evenly.
  10. Pour the mixture back into the skillet and smooth the top with a spatula.
  11. Place the skillet in the preheated oven and bake for 18-22 minutes, or until the frittata is set and golden on top (a toothpick inserted should come out clean).
  12. Let the frittata rest for 5 minutes before slicing and serving.

Notes

Whip egg whites to soft peaks for extra fluffiness. Drain watery veggies like zucchini well to avoid sogginess. Let the frittata rest 5 minutes before slicing for easier serving. If you don’t have an oven-safe skillet, sauté veggies in a pan and transfer to a greased baking dish before baking.

Nutrition

Keywords: fluffy vegetable frittata, Easter brunch, easy brunch recipe, egg dish, healthy breakfast, gluten-free, vegetarian

Find it online: https://twinkletaste.com/fluffy-vegetable-frittata-recipe-easy-perfect-easter-brunch-idea/