Spinach | jwsparks

Spinach and Zucchini Frittata Recipe

Ingredients:

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Vegetables:
In a skillet, heat olive oil over medium heat.
Add the chopped onion (if using) and sauté until softened, about 2-3 minutes.
Add the diced zucchini and sauté for another 3-4 minutes until it becomes tender.
Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Remove from heat.
Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs and milk (if using) until well combined. You can also add a little salt and pepper to taste.
Combine:
Add the sautéed vegetables to the egg mixture and stir to combine. If you’re using cheese, add it in at this stage.
Cook on Stovetop:
In the same skillet (if oven-safe), pour the vegetable-egg mixture back into the skillet and cook on medium heat for about 3-5 minutes without stirring, until the edges start to set.
Bake:
Transfer the skillet to the preheated oven (if your skillet is not oven-safe, pour the mixture into a greased baking dish).
Bake for about 15-20 minutes or until the frittata is puffed and the center is set (a toothpick inserted in the center should come out clean).
Cool and Serve:
Allow the frittata to cool for a few minutes before slicing it into wedges.
Garnish with fresh herbs if desired, and serve warm or at room temperature.

Feel free to substitute or add other soft vegetables like bell peppers, mushrooms, or tomatoes based on your preferences.
You can also use different types of cheese or omit it entirely for a lighter version.
Leftovers can be stored in the refrigerator and reheated, making it a great meal prep option!