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Spinach, Fennel, and Zucchini Frittata

Spinach, Fennel, and Zucchini Frittata

Ingredients and Weight:

Preparation Time:

Difficulty Level:

Level 3 (Moderate)

Preparation Method Steps:

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the eggs, salt, pepper, and Italian seasoning (if using).
  3. In a separate pan, heat the olive oil and cook the fennel slices until tender, about 5 minutes.
  4. Add the zucchini and cook for another 3-4 minutes, until both vegetables are tender but still have a bit of crunch.
  5. Stir in the spinach and basil and cook until the spinach is wilted.
  6. Reduce the heat to low and pour the egg mixture into the pan, covering the vegetables evenly.
  7. Transfer the pan to the oven and bake for 8-10 minutes, or until the frittata is golden and cooked through.
  8. Let cool for a few minutes before slicing and serving.

Nutritional Information:

(Based on average values; may vary depending on specific ingredients used)

Dish Characteristics:

User Comments:

  1. "This frittata was so delicious! The combination of flavors was unexpected but absolutely perfect."
  2. "I love how easy this dish is to make yet it tastes so fancy. Great for weekend mornings."
  3. "This is a great way to use up leftover vegetables from the fridge. Highly recommended!"

Special Precautions and Tips: