Spinach, Fennel, and Zucchini Frittata
Description
Made with spinach, fennel, and zucchini, plus roasted red peppers and sun-dried tomatoes, this tasty frittata is a great choice when you need to use up some items in the fridge.
Ingredients
•
10 large eggs
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1/4 cup milk
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2 teaspoons Italian seasoning
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3/4 teaspoon kosher salt, or to taste
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1/2 teaspoon ground black pepper, or to taste
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2 tablespoons olive oil
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1 bulb fennel, cored and cut into thin slices
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1 medium red onion, thinly sliced
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1 medium zucchini, quartered and cut into 1/4-inch slices
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4 cloves garlic, minced
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3 cups fresh spinach
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1/2 cup roasted red peppers packed in oil, drained and finely chopped
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8 sun-dried tomatoes packed in oil, drained and chopped
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4 ounces crumbled goat cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3
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.
4
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.
5
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.