Vegetable Frittata

Vegetable Frittata Recipe

Ingredients:

• 8 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese (optional)
• Fresh herbs for garnish (optional: parsley, basil, or chives)

Instructions:

Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Prepare the Egg Mixture:

• In a large bowl, whisk together the eggs, milk, Parmesan cheese (if using), salt, and black pepper until well combined.

Cook the Vegetables:

• Heat the olive oil in an oven-safe skillet (10-12 inches) over medium heat.
• Add the diced onion and cook until it starts to soften, about 3-4 minutes.
• Add the red bell pepper and zucchini, cooking until they begin to soften, about 5-6 minutes.
• Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
• Stir in the spinach and cook until wilted, about 1-2 minutes.

Combine and Cook:

• Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the vegetables evenly.
• Cook on the stovetop over medium heat for about 5-7 minutes, or until the edges start to set.

Bake the Frittata:

• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown.
• If using feta cheese, sprinkle it over the top of the frittata in the last 5 minutes of baking.

Serve:

• Remove the skillet from the oven and let the frittata cool slightly before slicing.
• Garnish with fresh herbs if desired, and serve warm or at room temperature.

Shopping List

Dairy and Eggs:

Fresh Produce:

Pantry Items: