Vegetable Frittata
Ingredients
- • 8 item eggs
- • 60 ml whole milk
- • 30 ml olive oil
- • 150 g onion, diced
- • 150 g bell pepper, diced
- • 200 g zucchini, diced
- • 2 cloves garlic, minced
- • 50 g grated Parmesan cheese
- • 15 g fresh herbs (basil, parsley, or chives), chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large bowl, whisk together eggs and milk until well combined. Season with salt and pepper.
- 3
Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- 4
Add diced onion and cook for 3-4 minutes until softened.
- 5
Add bell pepper and zucchini, cook for another 5 minutes until vegetables are tender.
- 6
Add minced garlic and cook for 1 minute until fragrant.
- 7
Pour the egg mixture over the vegetables, ensuring even distribution.
- 8
Sprinkle Parmesan cheese and fresh herbs over the top.
- 9
Cook on the stovetop for 3-4 minutes until the edges begin to set.
- 10
Transfer the skillet to the preheated oven and bake for 15-18 minutes until the center is set and the top is golden.
- 11
Remove from oven and let cool for 5 minutes before slicing into wedges and serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This versatile frittata is my go-to for using up whatever vegetables are in the fridge - it's nearly impossible to mess up! Serve it warm for brunch or pack cold slices for easy weekday lunches."
