Description
This Vegetable Frittata is a versatile and vibrant dish ideal for breakfast, brunch, or a light dinner. It combines eggs with fresh vegetables like bell peppers, spinach, and cherry tomatoes for a healthy, flavorful, and visually appealing meal. Whether served warm or at room temperature, this frittata is a great way to use up leftover veggies and impress your guests.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C).
- Prepare the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Sauté the Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell peppers, sautéing for 3-4 minutes until softened. Add spinach and tomatoes, cooking for an additional 2 minutes until the spinach wilts.
- Combine and Cook: Pour the egg mixture into the skillet, gently stirring to combine with the vegetables. Cook for 2-3 minutes until the edges begin to set.
- Add Cheese and Bake: Sprinkle feta cheese over the top and transfer the skillet to the oven. Bake for 15-20 minutes or until the frittata is puffed and the center is set.
- Serve: Let the frittata cool for a few minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes