Vegetable Frittata
A fluffy and nutritious frittata packed with fresh vegetables and cheese.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 cup diced bell peppers (mixed colors)
- 1 cup chopped spinach
- 1/2 cup diced onion
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon paprika
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined.
Heat olive oil in an oven-safe skillet over medium heat. Add the onions and bell peppers, sautéing until softened, about 5 minutes.
Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
Pour the egg mixture over the vegetables in the skillet. Sprinkle the shredded cheese evenly on top.
Cook on the stovetop for 3-4 minutes until the edges start to set, then transfer the skillet to the preheated oven.
Bake for 12-15 minutes, or until the frittata is fully set and slightly golden on top.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Chef's Tips
- Customize Your Veggies: Feel free to add mushrooms, zucchini, or tomatoes for extra flavor and nutrition.
- Cheese Options: Swap cheddar for feta, goat cheese, or mozzarella for a different taste.
- Make Ahead: Frittata can be made ahead and stored in the fridge for up to 3 days. Reheat in the oven or microwave.
- Perfect Slices: Use a sharp knife to cut clean slices, and wipe the knife between cuts for neat presentation.
- Serve Warm or Cold: Frittata is delicious both warm and at room temperature, making it great for picnics or brunch.
