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A golden veggie frittata loaded with fresh seasonal vegetables and herbs is a healthy, high protein vegetarian breakfast or dinner. This family-friendly, clean eats dish is perfect for using up whatever's in the fridge.
Preheat your oven to 375°F. In a 10-inch ovenproof skillet, heat the olive oil over medium heat until shimmering but not smoking.
Add the diced onion and bell pepper, sauté for 3–4 minutes until soft, then stir in zucchini. Cook, stirring occasionally, until the vegetables are just tender, about 3–4 more minutes.
Add spinach and halved cherry tomatoes, gently folding until the spinach just wilts. Remove skillet from heat to prevent overcooking.
In a bowl, whisk eggs with salt, black pepper, fresh parsley, and basil until light and slightly frothy. Pour the mixture evenly over sautéed vegetables in the skillet.
Sprinkle crumbled feta cheese evenly on top. Transfer skillet to the oven and bake for 15–18 minutes, or until the center is just set and slightly puffed. Let rest 5 minutes before slicing and serving.
