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Frittata di Verdure

Name: Frittata di Verdure
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 pcs egg; 60 ml milk; 30 g parmesan cheese grated; 1 tbsp olive oil; 0.5 pcs yellow onion chopped; 1 pcs bell pepper diced; 1 pcs zucchini diced; 100 g spinach; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh parsley chopped (optional)

This versatile Italian frittata is packed with tender-crisp vegetables and fluffy eggs, making it a perfect light meal any time of day. It's a quick and satisfying dish that's easily adaptable to whatever vegetables you have on hand.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 277 kcal

Gluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcsegg
60 mlmilk
30 gparmesan cheese, grated
1 tbspolive oil
0.5 pcsyellow onion, chopped
1 pcsbell pepper, diced
1 pcszucchini, diced
100 gspinach
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

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

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
In a large bowl, whisk the eggs with the milk, parmesan cheese, salt, and black pepper until well combined.
About 2 min
Cook’s note: Ensure the eggs are thoroughly whisked for a fluffy frittata.
3
Heat the olive oil in a 25cm (10-inch) oven-safe non-stick skillet over medium heat.
About 1 min
4
Add the yellow onion and bell pepper to the skillet and sauté for 5-7 minutes, until softened.
About 7 min
Cook’s note: Cook until the vegetables are tender-crisp, not mushy.
5
Stir in the zucchini and spinach, cooking for another 3-5 minutes until the spinach has wilted and the zucchini is slightly tender.
About 5 min
6
Pour the egg mixture evenly over the cooked vegetables in the skillet.
About 1 min
7
Cook on the stovetop for 2-3 minutes until the edges of the frittata begin to set.
About 3 min
8
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is puffed and set in the center.
About 15 min
Cook’s note: The frittata should be golden brown on top and firm to the touch.
9
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing.
About 5 min
Cook’s note: Resting helps the frittata set completely and makes it easier to cut.
10
Garnish with fresh parsley, if using, and serve warm or at room temperature.

Per serving

Nutrition

75%Score

Calories: 277kcal
Protein: 20g
Carbs: 9.4g
Fat: 18.4g
Fibre: 2.2g
Sugar: 6.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover frittata in an airtight container in the refrigerator.

Reheating

Reheat slices gently in a microwave or a warm oven until heated through.