Veggie Frittata with Herbs
Veggie Frittata with Herbs
Melanie Richtman
Perfect Dinner Recipe
Cookware Used: 11.5 In Fry Pan with Short Handles
Ingredients
8 large eggs
1/4 cup whole milk
1 medium zucchini, cut in half & thinly sliced
1/2 cup cherry tomatoes, halved
1/2 red bell pepper, diced
1/4 red onion, diced
1 cup fresh spinach
1 cup of sliced tomatoes
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil or parsley (optional, for garnish)
Directions
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- 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.
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- 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.
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- Add the spinach, mushrooms and cherry tomatoes to the fry pan. Cook until the spinach wilts and everything is evenly combined.
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- 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.
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- 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.
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- Remove from the oven and allow it to cool slightly before slicing. Garnish with fresh herbs and additional cheese for a bright, fresh finish.
