7 Simple Steps To Make Delicious Veggie Frittata

A veggie frittata is a versatile and hearty dish made with beaten eggs and a variety of vegetables, often including bell peppers, spinach, onions, and zucchini. It’s typically cooked in a skillet, starting on the stovetop to set the edges, then finished in the oven for a fluffy, golden top. Cheese can be added for extra flavor and creaminess. This dish is not only quick to prepare but also perfect for breakfast, brunch, or even a light dinner, making it a great option for using up leftover vegetables. Packed with protein and nutrients, a veggie frittata can be served warm or at room temperature, making it a delicious and satisfying choice for any meal.

Here’s a simple and delicious vegetable frittata recipe:

1. Ingredients

– 6 large eggs
– 1/4 cup milk (or cream)
– 1 cup mixed vegetables (e.g., bell peppers, spinach, onions, zucchini)
– 1/2 cup shredded cheese (e.g., cheddar, feta, or mozzarella)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh herbs (e.g., parsley or basil), for garnish (optional)

2. Instructions

Step 1- Preheat the Oven:

Preheat your oven to 375°F (190°C).

Step 2- Sauté Vegetables:

In an oven-safe skillet, heat olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until they’re softened.

Step 3- Prepare the Egg Mixture:

In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheese.

Step 4- Combine:

Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the vegetables are evenly distributed.

Step 5- Cook on the Stovetop:

Cook for about 2-3 minutes on the stovetop until the edges begin to set.

Step 6- Bake:

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden.

Step 7- Serve:

Let it cool for a few minutes before slicing. Garnish with fresh herbs, if desired, and serve warm.

Enjoy your veggie frittata for breakfast, brunch, or a light dinner!