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Vegetable Frittata

Name: Vegetable Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 pcs large egg; 60 ml milk; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp olive oil; 0.5 pcs yellow onion finely chopped; 1 pcs bell pepper diced; 1 pcs zucchini diced; 1 cup cherry tomato halved; 2 cup spinach fresh; 0.5 cup cheddar cheese shredded; 2 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 310 kcal

Gluten-free

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

Mise en place

Ingredients

8 pcslarge egg
60 mlmilk
0.5 tspsalt
0.25 tspblack pepper, freshly ground
1 tbspolive oil
0.5 pcsyellow onion, finely chopped
1 pcszucchini, diced
1 cupcherry tomato, halved
2 cupspinach, fresh
0.5 cupcheddar cheese, shredded

(any color)

1 pcsbell pepper, diced

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

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

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, milk, salt, and pepper until well combined and slightly frothy.
About 2 min
Cook’s 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.
About 1 min
Cook’s 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.
About 7 min
5
Stir in the zucchini and cherry tomatoes and cook for another 3-5 minutes, until the zucchini is tender-crisp.
About 5 min
6
Add the spinach to the skillet and cook until it wilts, about 1-2 minutes.
About 2 min
Cook’s note: Spinach reduces significantly in volume when cooked.
7
Evenly spread the cooked vegetables in the skillet. Pour the egg mixture over the vegetables.
About 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.
About 20 min
Cook’s 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.
About 5 min
Cook’s 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.

Per serving

Nutrition

74%Score

Calories: 309.7kcal
Protein: 20.9g
Carbs: 10.5g
Fat: 21.2g
Fibre: 2.5g
Sugar: 7g

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