Description
A versatile and fluffy frittata packed with fresh vegetables and cheese, perfect for breakfast, brunch, or a light dinner. Easily customizable with seasonal ingredients.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped vegetables (such as bell peppers, spinach, or zucchini)
- 1/2 cup shredded or crumbled cheese (such as cheddar, feta, or goat cheese)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes.
- Add chopped vegetables and cook until tender.
- Pour the egg mixture into the skillet and gently stir to distribute ingredients evenly. Sprinkle cheese on top.
- Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the eggs are fully set.
- Remove from oven, let cool slightly, garnish with herbs if desired, and slice to serve.
Notes
- Use any combination of vegetables you have on hand for variety.
- For a dairy-free version, omit milk and cheese or use alternatives.
- Let the frittata cool slightly before slicing for cleaner pieces.
- Great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 280 mg
