BreakfastBrunchMain Course

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 egg; 60 ml milk; 30 g parmesan cheese grated; 0.5 pcs yellow onion finely chopped; 1 pcs bell pepper diced; 100 g spinach roughly chopped; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh parsley chopped (optional)

This easy frittata is a versatile and satisfying dish, perfect for breakfast, brunch, or a light dinner. It's packed with fresh vegetables and can be adapted to whatever you have on hand. The eggs are baked until set, creating a fluffy and flavorful meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 265 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
0.5 pcsyellow onion, finely chopped
1 pcsbell pepper, diced
100 gspinach, roughly chopped
1 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 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).
2
In a large bowl, whisk together the eggs, milk, parmesan cheese, salt, and black pepper until well combined.
About 2 min
Cook’s note: Whisk thoroughly to incorporate air for a fluffier frittata.
3
Heat the olive oil in an oven-safe, non-stick skillet (about 20-25 cm or 8-10 inches) over medium heat.
About 1 min
Cook’s note: Ensure your skillet is truly oven-safe, including the handle.
4
Add the yellow onion to the skillet and cook for 3-4 minutes until softened and translucent.
About 4 min
5
Stir in the bell pepper and continue to cook for another 3-5 minutes until it begins to soften.
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: The spinach will reduce significantly in volume.
7
Pour the egg mixture evenly over the cooked vegetables in the skillet.
About 1 min
8
Let the frittata cook on the stovetop for 2-3 minutes until the edges just begin to set.
About 3 min
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.
About 20 min
Cook’s note: A knife inserted into the center should come out clean.
10
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before sliding it onto a cutting board.
About 5 min
Cook’s note: Resting helps the frittata firm up and makes it easier to slice.
11
Slice the frittata into wedges and garnish with fresh parsley, if desired, before serving.
About 1 min

Per serving

Nutrition

76%Score

Calories: 264.5kcal
Protein: 19.1g
Carbs: 7.6g
Fat: 18g
Fibre: 1.6g
Sugar: 4.6g

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