Veggie Frittata with Herbs

Directions

Preheat and Prepare

1. Start by preheating your oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.

Sauté the Vegetables

1. Heat olive oil in your 11.5 In Fry Pan with Short Handles over medium heat. Add the sliced onion and bell pepper, cooking for 2–3 minutes until softened. Stir in the zucchini and cook for another few minutes until just tender.

Add Spinach and Tomatoes

1. Add the spinach, mushrooms and cherry tomatoes to the fry pan. Cook until the spinach wilts and everything is evenly combined.

Add the Egg Mixture

1. Pour the egg mixture over the vegetables, making sure it spreads evenly. Sprinkle half of your cheese of choice and mix into eggs and veggies, sprinkle the rest over the top.

Cook and Bake

1. Let the frittata cook on the stovetop for 2–3 minutes, just until the edges begin to set. Then transfer the skillet to the oven and bake for 10–12 minutes, or until the center is fully set.

Cool and Serve

1. Remove from the oven and allow it to cool slightly before slicing. Garnish with fresh herbs and additional cheese for a bright, fresh finish.