Introduction
This Light Summer Frittata is so fresh and light, yet filling! Packed with vibrant veggies, it’s perfect for a healthy meal and is diabetic-friendly too. A delicious and satisfying option for breakfast, lunch, or dinner, this frittata will quickly become a go-to dish for the summer months.
Why You’ll Love This Recipe
This frittata is a light, yet fulfilling meal that bursts with the flavors of fresh vegetables and fragrant herbs. It’s a simple and healthy dish that’s easy to make and perfect for meal prep. Plus, it’s diabetic-friendly, making it a great option for a balanced, nutritious meal!
Recipe Origins
The frittata hails from Italy and is a versatile, one-pan dish traditionally made with eggs, vegetables, and cheese. It’s a perfect way to use up leftover vegetables and can be served hot or cold. This lighter version skips the cheese for a fresher, healthier approach.
Nutrition Information
Calories: 250 kcal per serving
Fat: 18 g
Carbs: 10 g
Protein: 15 g
Sodium: 300 mg
Quick Facts
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the oven or microwave until heated through.
Serving Suggestions
Serve this frittata with a light green salad, avocado slices, or even some whole-grain toast for a more filling meal. A glass of iced tea or sparkling water would also pair nicely!
Common Mistakes
Overcooking the frittata: Be careful not to overcook the frittata, or it may become dry. Bake just until the eggs are set.
Skipping the fresh herbs: Fresh herbs add a lot of flavor and brightness to the dish, so don’t skip this step!
Recipe Variations
Vegan: Use flax eggs or chickpea flour as a substitute for the eggs to make this frittata vegan.
Gluten-Free: This recipe is naturally gluten-free.
Low-Carb: You can skip the potatoes and add extra vegetables like mushrooms or cauliflower to make it even lower in carbs.
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes! It stores well in the fridge for a few days, making it a great meal prep option.
Can I add cheese to the frittata?
Absolutely! If you’re not making it dairy-free, you can sprinkle some cheese on top before baking for a creamy, cheesy finish.
Ingredients
- 6 Oeudor eggs
- 1 zucchini
- 1 red bell pepper
- 1 handful of spinach
- 1 onion
- 2 tbsp olive oil
- Salt, pepper, and fresh herbs (basil, parsley)
Instructions
Step 1: Preheat your oven to 350°F (180°C).
Step 2: Heat olive oil in a skillet and sauté the onion, zucchini, and bell pepper (diced).
Step 3: Add the spinach at the end of cooking and sauté for a few more minutes.
Step 4: In a bowl, whisk the eggs with salt, pepper, and fresh herbs.
Step 5: Pour the cooked veggies into an oven-safe dish and cover them with the egg mixture.
Step 6: Bake for 20 minutes or until the frittata is fully cooked.
Serve with a fresh green salad for a complete and flavorful meal!
