Frittata di Verdure

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

2. 2

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

   Ongeveer 2 min

   Tip van de kok: Ensure the eggs are thoroughly whisked for a fluffy frittata.

3. 3

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

   Ongeveer 1 min

4. 4

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

   Ongeveer 7 min

   Tip van de kok: Cook until the vegetables are tender-crisp, not mushy.

5. 5

   Stir in the zucchini and spinach, cooking for another 3-5 minutes until the spinach has wilted and the zucchini is slightly tender.

   Ongeveer 5 min

6. 6

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

   Ongeveer 1 min

7. 7

   Cook on the stovetop for 2-3 minutes until the edges of the frittata begin to set.

   Ongeveer 3 min

8. 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.

   Ongeveer 15 min

   Tip van de kok: The frittata should be golden brown on top and firm to the touch.

9. 9

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

   Ongeveer 5 min

   Tip van de kok: Resting helps the frittata set completely and makes it easier to cut.

10. 10

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