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Spring Veggie Frittata with Queso and Arugula

Spring Veggie Frittata with Queso and Arugula for Bright Days

Spring Veggie Frittata with Queso and Arugula is a vibrant dish perfect for brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 6 large Eggs Use fresh eggs for the best flavor and texture.
  • 2 cups Fresh Spinach Substitute with kale for a heartier option.
  • 1 cup Bell Peppers Any color works beautifully here.
  • 1 medium Red Onion Shallots can be used as a substitute.
  • 1 medium Zucchini Yellow squash can be a great alternative.
  • 1 cup Queso Fresco Feta cheese can be used for a tangy twist.
  • 2 cups Arugula Substitute with baby spinach for a milder flavor.
  • 1/4 cup Fresh Herbs (e.g., Basil, Chives) Customize based on preference.
Optional Seasoning
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Essential for enhancing the dish.
  • 1 teaspoon Paprika Smoked paprika adds an interesting depth of flavor.
  • 1 tablespoon Olive Oil For sautéing vegetables.

Equipment

  • Large oven-safe skillet
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Chop the bell peppers, red onion, and zucchini into bite-sized pieces.
  2. In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the chopped red onion, bell peppers, and zucchini. Sauté for about 5 minutes.
  3. Add the fresh spinach and cook for an additional 2-3 minutes. Stir until wilted and season with herbs, salt, pepper, and paprika.
  4. In a mixing bowl, whisk the eggs and pour over the sautéed vegetables in the skillet.
  5. Sprinkle queso fresco on top and transfer the skillet to the oven. Bake for 20-25 minutes.
  6. Cool for a few minutes before slicing. Garnish with fresh arugula and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 30IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Use fresh ingredients for the best flavor, and avoid overcrowding the pan when sautéing vegetables.

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