Vegetable Frittata

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

2. 2

   In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.

   約2 分

   調理のヒント： Whisking thoroughly incorporates air, making the frittata lighter.

3. 3

   Heat the olive oil in a 25cm (10-inch) oven-safe, non-stick skillet over medium heat.

   約1 分

   調理のヒント： Ensure your skillet is truly oven-safe, including the handle.

4. 4

   Add the onion and bell pepper to the skillet and sauté for 5-7 minutes until softened.

   約7 分

5. 5

   Stir in the zucchini and cherry tomatoes and cook for another 3-5 minutes, until the zucchini is tender-crisp.

   約5 分

6. 6

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

   約2 分

   調理のヒント： Spinach reduces significantly in volume when cooked.

7. 7

   Evenly spread the cooked vegetables in the skillet. Pour the egg mixture over the vegetables.

   約1 分

8. 8

   Sprinkle the shredded cheddar cheese over the top of the egg mixture.

9. 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.

   約20 分

   調理のヒント： The center should not be jiggly when gently shaken.

10. 10

    Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing.

    約5 分

    調理のヒント： Resting helps the frittata set completely and makes it easier to slice.

11. 11

    Garnish with fresh parsley, if using, and serve warm or at room temperature.