FRITTATA WITH VEGETABLES AND CHEESE

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Ingredients:

  • 8 large eggs
  • 1/4 cup milk or cream
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup spinach or kale (optional)
  • 1/2 cup cherry tomatoes, halved
  • Salt and pepper, to taste
  • Optional: Fresh herbs (basil, parsley) for garnish

Instructions:

Step 1: Prepare the Vegetables

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Add the onion and bell pepper and sauté for 4-5 minutes until softened.
  4. Stir in the zucchini and cook for another 3-4 minutes.
  5. If using, add the spinach and cook until wilted. Remove the skillet from heat and set aside.

Step 2: Prepare the Egg Mixture

  1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  2. Stir in half of the shredded cheese.

Step 3: Assemble the Frittata

  1. Pour the egg mixture over the sautéed vegetables in the skillet.
  2. Scatter the cherry tomatoes on top and sprinkle with the remaining cheese.

Step 4: Bake the Frittata

  1. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is golden and slightly puffed.
  2. Remove from the oven and let the frittata cool slightly before slicing.

Step 5: Serve

  1. Garnish with fresh herbs like basil or parsley and serve warm.

Tips:

  • Use any combination of veggies you have on hand, such as mushrooms, broccoli, or asparagus.
  • If you don’t have an oven-safe skillet, cook the vegetables in a regular pan, then transfer the mixture to a greased baking dish before adding the eggs.

Variations:

  • Mediterranean Twist: Add olives, sun-dried tomatoes, and feta cheese.
  • Meaty Option: Stir in cooked bacon, ham, or sausage for extra protein.