Vegetable Frittata

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   In a large bowl, whisk together the eggs, milk, parmesan cheese, salt, and black pepper until well combined.

   Ca. 2 min.

   Kokkens note: Whisk thoroughly to incorporate air for a fluffier frittata.

3. 3

   Heat the olive oil in an oven-safe, non-stick skillet (about 20-25 cm or 8-10 inches) over medium heat.

   Ca. 1 min.

   Kokkens note: Ensure your skillet is truly oven-safe, including the handle.

4. 4

   Add the yellow onion to the skillet and cook for 3-4 minutes until softened and translucent.

   Ca. 4 min.

5. 5

   Stir in the bell pepper and continue to cook for another 3-5 minutes until it begins to soften.

   Ca. 5 min.

6. 6

   Add the spinach to the skillet and cook until it wilts, about 1-2 minutes.

   Ca. 2 min.

   Kokkens note: The spinach will reduce significantly in volume.

7. 7

   Pour the egg mixture evenly over the cooked vegetables in the skillet.

   Ca. 1 min.

8. 8

   Let the frittata cook on the stovetop for 2-3 minutes until the edges just begin to set.

   Ca. 3 min.

9. 9

   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 brown on top.

   Ca. 20 min.

   Kokkens note: A knife inserted into the center should come out clean.

10. 10

    Remove the frittata from the oven and let it rest in the skillet for 5 minutes before sliding it onto a cutting board.

    Ca. 5 min.

    Kokkens note: Resting helps the frittata firm up and makes it easier to slice.

11. 11

    Slice the frittata into wedges and garnish with fresh parsley, if desired, before serving.

    Ca. 1 min.