Egg and Vegetable Frittata
A fluffy and savory frittata made with eggs and colorful vegetables, perfect for breakfast or a light meal.
Ingredients
- 6 large eggs
- 1/2 cup milk dairy or plant-based
- 1 cup bell peppers chopped
- 1/2 cup spinach chopped
- 1/4 cup onions chopped
- 1/2 cup grated cheese optional
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh herbs for garnish optional
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk the eggs, milk, salt, and black pepper until well combined.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the onions and bell peppers, and sauté for 5-7 minutes, until softened.
- Add the spinach and cook for another 2-3 minutes until wilted.
- Pour the egg mixture over the vegetables and cook for 3-4 minutes until the edges start to set.
- Sprinkle the grated cheese on top, if using, and transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the center is set and the top is golden.
- Garnish with fresh herbs if desired and serve warm.
NUTRITION FACTS (Per Serving)
Calories: 200 kcal
Carbohydrates: 6 g
Fat: 14 g
Protein: 14 g