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Vegetable Frittata

Name: Vegetable Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 8 stk. large egg; 60 ml milk; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 1 spsk. olive oil; 0,5 stk. yellow onion finely chopped; 1 stk. bell pepper diced; 1 stk. zucchini diced; 1 kop cherry tomato halved; 2 kop spinach fresh; 0,5 kop cheddar cheese shredded; 2 spsk. fresh parsley chopped (valgfrit)

This easy frittata is a versatile meal perfect for any time of day. Packed with fresh vegetables and savory cheese, it's a delicious way to use up whatever produce you have on hand. Serve it warm or at room temperature for a satisfying dish.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 310 kcal

Glutenfri

Allergenoplysninger: kan indeholde æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

8 stk.large egg
60 mlmilk
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground
1 spsk.olive oil
0,5 stk.yellow onion, finely chopped
1 stk.zucchini, diced
1 kopcherry tomato, halved
2 kopspinach, fresh
0,5 kopcheddar cheese, shredded

(any color)

1 stk.bell pepper, diced

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

large bowl · cutting board · knife · whisk · oven-safe skillet

Fremgangsmåde

Trin for trin

1
Preheat your oven to 190°C (375°F).
Ca. 5 min.
2
In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.
Ca. 2 min.
Kokkens note: Whisking thoroughly incorporates air, making the frittata lighter.
3
Heat the olive oil in a 25cm (10-inch) oven-safe, non-stick skillet over medium heat.
Ca. 1 min.
Kokkens note: Ensure your skillet is truly oven-safe, including the handle.
4
Add the onion and bell pepper to the skillet and sauté for 5-7 minutes until softened.
Ca. 7 min.
5
Stir in the zucchini and cherry tomatoes and cook for another 3-5 minutes, until the zucchini is tender-crisp.
Ca. 5 min.
6
Add the spinach to the skillet and cook until it wilts, about 1-2 minutes.
Ca. 2 min.
Kokkens note: Spinach reduces significantly in volume when cooked.
7
Evenly spread the cooked vegetables in the skillet. Pour the egg mixture over the vegetables.
Ca. 1 min.
8
Sprinkle the shredded cheddar cheese over the top of the egg mixture.
9
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top.
Ca. 20 min.
Kokkens note: The center should not be jiggly when gently shaken.
10
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing.
Ca. 5 min.
Kokkens note: Resting helps the frittata set completely and makes it easier to slice.
11
Garnish with fresh parsley, if using, and serve warm or at room temperature.

Pr. portion

Næringsindhold

74%Score

Kalorier: 309,7kcal
Protein: 20,9g
Kulhydrat: 10,5g
Fedt: 21,2g
Kostfibre: 2,5g
Sukker: 7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover frittata in an airtight container in the refrigerator.

Genopvarmning

Reheat slices in a microwave for 30-60 seconds or in a preheated oven at 150°C (300°F) for 10 minutes until warmed through.