32m$14.48Seasonal Vegetable Frittata
An oven-finished egg frittata packed with zucchini, spinach, mushrooms, tomatoes, goat cheese, and basil. It is vegetarian, naturally gluten-free, and meal-prep friendly for breakfast.
- Energy
- 260 calories per serving
- Protein
- 18.1 g per serving
- Carbs
- 5.8 g per serving
- Fat
- 18.7 g per serving
- Sodium
- 699 mg per serving
Shopping options
extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
zucchini, diced
1.5 Cup
Baby Green Zucchini
43%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
goat cheese, crumbled
3 Ounce
Private Selection® Original Goat Cheese Crumbles
75%
cherry tomatoes, halved
1 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
53%
fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
baby spinach
3 Cup
Simple Truth Organic® Baby Spinach
60%
cremini mushrooms, sliced
1 Cup
Kroger® Sliced Baby Bella Mushrooms
31%
whole milk
2 Tablespoon
Kroger® Vitamin D Whole Milk Half Gallon
2%
fresh basil, chopped
0.25 Cup
Simple Truth Organic® Basil
42%
large eggs
8 Each
Kroger® Grade A Large White Eggs
67%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- large eggs-8 each
- baby spinach-3 cups
- zucchini-1.5 cups
- cremini mushrooms-1 cup
- cherry tomatoes-1 cup
- fresh basil-0.25 cups
- whole milk-2 tbsp
- goat cheese-3 oz
- extra-virgin olive oil-1 tbsp
- fine sea salt-0.75 tsp
- black pepper-0.25 tsp
Preheat the oven to 375°F and complete the quick prep: dice the zucchini, slice the mushrooms, halve the tomatoes, and chop the basil.
Keep fingers curled back and the knife blade angled away while cutting the vegetables and basil.
In a mixing bowl, whisk the whole eggs with the milk, salt, and black pepper until the mixture is smooth and evenly blended.
Heat the olive oil in the oven-safe skillet over medium heat. Add the zucchini and mushrooms, then cook for 5 to 6 minutes until the vegetables are softened and lightly browned.
Add the cherry tomatoes and spinach, then cook for 2 to 3 minutes until the spinach is just wilted and excess moisture has mostly evaporated.
Reduce the heat to low, then pour in the egg mixture and gently stir once to distribute the vegetables evenly. Sprinkle the goat cheese over the top and cook for 2 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 10 to 14 minutes until the center is set but still tender and the frittata reaches 160°F.
Use an oven mitt when transferring or handling the skillet; the handle will be very hot.
Cook the frittata until the eggs are fully set and the center reaches 160°F.
Remove from the oven, rest for 5 minutes, then sprinkle with fresh basil and slice into wedges.
Use an oven mitt or handle cover when touching the skillet after baking.
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