An Italian breakfast dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Spinach is on the Dirty Dozen — worth sourcing organic. Bell peppers are also high-residue. Eggs from organic-fed hens have better nutrient profiles.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 2 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup baby spinach leaves
• 1/2 cup grated Parmesan cheese
• to taste salt
• to taste black pepper

Method

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk the eggs with the milk, salt, and black pepper until well combined.
3. Heat the olive oil in an ovenproof skillet over medium heat.
4. Add the onion and cook until softened.
5. Stir in the bell pepper and zucchini, cooking until tender.
6. Add the spinach and cook until wilted.
7. Pour the egg mixture over the vegetables in the skillet.
8. Sprinkle the Parmesan cheese evenly on top.
9. Cook on the stove until the edges begin to set.
10. Transfer the skillet to the oven and bake until the frittata is fully set and golden, about 10-15 minutes.
11. Let cool slightly before slicing and serving.

Notes

• Substitute seasonal vegetables like asparagus or mushrooms as desired.
• Serve with a side salad for a light meal.
• Frittata can be enjoyed warm or at room temperature.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.