Easy Vegetable Frittata

$- 6 large eggs - 1 cup assorted bell peppers (red, yellow, and green), diced - 1 cup fresh baby spinach, chopped - 1 small zucchini, grated - 1/2 cup cherry tomatoes, halved - 1/2 cup onion, finely chopped - 1/4 cup milk (or plant-based alternative) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 1/2 cup shredded cheese (cheddar or mozzarella) - Olive oil, for sautéing Using fresh and vibrant ingredients makes this frittata stand out. Large eggs act as the base, giving the frittata its structure. Assorted bell peppers add color and crunch. Fresh baby spinach brings a pop of green and vital nutrients. Zucchini adds moisture and mild flavor, while cherry tomatoes contribute sweetness. Onion gives depth, and milk helps bind everything together. - Types of cheese: Feta, goat cheese, or even vegan cheese can change the taste. - Other vegetables to consider: Mushrooms, kale, or broccoli can be tasty swaps. - Dairy-free options: Use almond milk or oat milk instead of regular milk. Feel free to experiment with these options. The goal is to create a dish that you love. By mixing and matching, you can make this frittata your own. For the full recipe, check out the vibrant garden vegetable frittata details. 1. Preheat your oven to 375°F (190°C). This helps cook the frittata evenly. 2. In a bowl, whisk together 6 large eggs, 1/4 cup milk, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and a pinch of salt and pepper. Whisk until smooth and set aside. 1. In an oven-safe skillet, heat a drizzle of olive oil over medium heat. Make sure the oil is hot. 2. Add 1/2 cup finely chopped onion to the skillet. Sauté for 3-4 minutes until the onion is translucent. 3. Add 1 cup diced bell peppers and 1 small grated zucchini. Cook for 2-3 minutes, until they soften. 4. Fold in 1 cup chopped spinach and 1/2 cup halved cherry tomatoes. Cook for about 1-2 minutes until the spinach wilts. 5. Pour the egg mixture evenly over the sautéed vegetables. Make sure all veggies are covered. 1. Let the frittata cook on the stovetop for 2-3 minutes. Lift the edges gently with a spatula to let uncooked egg flow underneath. 2. When the edges are firm but the center is still runny, sprinkle 1/2 cup shredded cheese on top. 3. Transfer the skillet to the oven and bake for 15-20 minutes, or until puffed and set. A toothpick should come out clean. 4. Once baked, remove from the oven and let it cool for a few minutes. Slice into wedges before serving. This easy vegetable frittata is a colorful and tasty dish that you can enjoy anytime. For the full recipe, check out the link above! To make a great frittata, I focus on even cooking. This keeps every bite fluffy and delicious. Here are some helpful tips: - Use a well-heated skillet. A hot pan sears the veggies and locks in flavor. - Stir the vegetables gently. This helps them cook evenly without breaking them apart. - Avoid high heat. Medium heat allows the eggs to set slowly and evenly. For the best skillet, I recommend a cast iron pan. These skillets hold heat well and cook evenly. Other good options are stainless steel or non-stick pans. Just ensure they are oven-safe. Adding herbs and spices brings life to your frittata. I love using fresh or dried herbs. Here are some of my favorites: - Basil - Chives - Thyme - Oregano You can also play with seasonings. If you like a kick, try adding red pepper flakes. For a rich flavor, sprinkle in some smoked paprika. Adjust the salt and pepper to your taste. This makes your frittata just right for you. Experiment with different flavors. The beauty of a vegetable frittata is its versatility. You can follow my Full Recipe or create your own version. Enjoy the process! {{image_4}} You can mix and match vegetables in your frittata. Use what you have on hand. Seasonal vegetables work best. - Spring: Try asparagus and peas. - Summer: Use zucchini and tomatoes. - Fall: Add butternut squash and kale. - Winter: Go for root vegetables like carrots and sweet potatoes. For extra flavor, add proteins. Sausage or ham can make the frittata more filling. Cook them first in the skillet. Drain excess fat before adding veggies. This adds depth and richness to your dish. Frittatas can fit many diets. You can make a vegetarian version by skipping meat. Just add more veggies instead. For a vegan option, use a plant-based egg substitute. You can also use silken tofu blended with spices. This keeps the same great texture. Gluten-free? No problem! This frittata is naturally gluten-free. Just ensure your cheese is also free from gluten if you add it. These variations make your frittata unique and tasty. Each version brings new flavors to the table. Get creative and enjoy! For the full recipe, check out the details above. After cooking, let the frittata cool to room temperature. Then, slice it into wedges. Use an airtight container to keep it fresh. Glass or plastic containers work great for this. Store the frittata in the fridge. It lasts up to 3 days. If you want to enjoy it later, consider freezing. To freeze, wrap the frittata slices tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible to avoid freezer burn. The frittata can last up to 2 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat slices in the oven or microwave. For the oven, heat it at 350°F (175°C) for about 10-15 minutes. This keeps the frittata moist. If using a microwave, cover it with a damp paper towel. This prevents it from drying out. Enjoy your frittata any time! You can find the full recipe to make it again. A vegetable frittata lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent it from drying out. Before eating, check for any off smells or changes in texture. If it looks and smells good, enjoy! Yes, you can make a frittata ahead of time. It’s great for meal prep or brunch. Cook it fully, then let it cool. Once cool, slice it and store it in the fridge. You can reheat it easily in the microwave or oven when you're ready to serve. You can serve your frittata with many sides. A fresh salad adds crunch and color. Toast or crusty bread pairs well too. For extra flavor, serve it with salsa or avocado. These sides make your meal more filling and balanced. Yes, you can use egg substitutes in this recipe. Popular options include silken tofu or chickpea flour. These provide a similar texture. While the taste may differ, they still create a tasty dish. Just be sure to adjust cooking times for your substitute. Yes, using an oven-safe skillet is necessary for this recipe. It allows you to cook the frittata on the stovetop and then bake it. Cast iron or stainless steel skillets work best. If you don’t have one, transfer the frittata to a baking dish before oven cooking. In this blog post, we explored how to make an Easy Vegetable Frittata. You learned about essential ingredients like eggs, bell peppers, and spinach. We reviewed step-by-step instructions to prepare, cook, and finish the frittata. I shared tips for perfecting the dish and variations to keep it exciting. Remember, you can store leftovers easily and even freeze them for later. Enjoy your cooking journey and experiment with flavors! A frittata is not just simple; it’s also a fun way to eat your veggies.$

Elevate your breakfast with this Vibrant Garden Vegetable Frittata that bursts with color and flavor! Packed with fresh veggies like bell peppers, spinach, and zucchini, this delicious recipe is perfect for any meal of the day. Easy to make and visually stunning, it’s a great way to incorporate healthy ingredients into your diet. Click through to discover the full recipe and transform your mornings with this delightful dish!

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Ingredients

6 large eggs

1 cup assorted bell peppers (red, yellow, and green), diced

1 cup fresh baby spinach, chopped

1 small zucchini, grated

1/2 cup cherry tomatoes, halved

1/2 cup onion, finely chopped

1/4 cup milk (or plant-based alternative)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

1/2 cup shredded cheese (cheddar or mozzarella)

Olive oil, for sautéing

Instructions

Preheat your oven to 375°F (190°C), preparing it for even cooking.

In a mixing bowl, thoroughly whisk together the eggs, milk, garlic powder, Italian seasoning, and a pinch of salt and pepper until the mixture is smooth and uniform. Set this aside to allow flavors to meld.

Heat a drizzle of olive oil in an oven-safe skillet (a cast iron one works best) over medium heat. Make sure the skillet is hot enough to cook the vegetables without any sticking.

Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

Incorporate the diced bell peppers and grated zucchini into the skillet, cooking for another 2-3 minutes until they soften and brighten.

Carefully fold in the chopped spinach and halved cherry tomatoes, cooking just until the spinach wilts and the tomatoes begin to soften, approximately 1-2 minutes.

Evenly pour the egg mixture over the sautéed vegetables in the skillet, ensuring all the ingredients are well-distributed beneath the eggs.

Allow the frittata to cook on the stovetop for about 2-3 minutes, using a spatula to gently lift the edges and let any uncooked egg flow underneath for even cooking.

As the edges start to firm up but the center remains slightly runny, sprinkle the shredded cheese evenly on top. Carefully transfer the skillet to the preheated oven.

Bake in the oven for 15-20 minutes, or until the frittata is puffed up and the center is fully set. A toothpick inserted should come out clean to indicate doneness.

Once baked, remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing it into wedges.

Vorbereitungszeit: 15 Minuten | Gesamtzeit: 40 Minuten | Portionen: 4

- Präsentationstipps: Serve the frittata warm, beautifully garnished with fresh herbs like basil or parsley for a pop of color. Pair it with a side salad for a complete and satisfying meal. Slice into wedges and arrange them artistically on a platter for an enticing presentation.