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Vegetable Frittata
Ingredients:
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 cup shredded cheese (cheddar, mozzarella, or a cheese of your choice)
- 1 tablespoon olive oil
- 1/2 cup mushrooms, sliced
- 1/2 cup spinach (fresh or frozen, thawed and squeezed of excess water)
- 1 small onion, diced
- 1 small bell pepper, diced
- 1/4 cup tomatoes, chopped (optional)
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh herbs (parsley, basil, or chives) for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Vegetables:
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the diced onions, bell peppers, and garlic, and sauté for 3-4 minutes until softened.
- Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture.
- Stir in the spinach and cook for 1-2 minutes until wilted (if using fresh).
- Whisk the Eggs:
- In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
- Stir in half of the shredded cheese.
- Combine and Cook:
- Pour the egg mixture over the sautéed vegetables in the skillet, making sure the vegetables are evenly distributed.
- Let the mixture cook on the stovetop for 2-3 minutes, just until the edges start to set.
- Add the Cheese and Bake:
- Sprinkle the remaining shredded cheese over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
- Serve:
- Once baked, remove the frittata from the oven and let it cool for a couple of minutes.
- Garnish with fresh herbs and serve warm. You can cut the frittata into wedges for easy serving.
This vegetable frittata is flexible, and you can add or swap out ingredients based on what you have on hand, such as zucchini, asparagus, or even cooked bacon for a meaty version.
Enjoy this versatile and healthy dish for any meal of the day!
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Let me know if you’d like more recipe ideas or variations!
