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To make a tasty vegetable frittata, gather these ingredients: - 6 large eggs - 1/2 cup milk (or your favorite plant-based alternative) - 1 cup fresh spinach, thoroughly chopped - 1/2 cup bell peppers, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1 cup zucchini, diced - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 teaspoon olive oil (for sautéing) - 1/2 cup shredded cheese (cheddar or feta) - Fresh herbs (such as parsley or basil) for garnish You can change the frittata to fit your taste. Here are some options: - Mushrooms, chopped - Broccoli florets - Asparagus, cut into small pieces - Kale or arugula instead of spinach - Different cheese like goat cheese or mozzarella - Fresh herbs like thyme or cilantro Each serving gives you a good balance of nutrients. Here’s what you can expect: - Calories: 230 - Protein: 15g - Carbohydrates: 6g - Fat: 17g - Fiber: 1g - Vitamin A: 30% of daily value - Calcium: 20% of daily value Feel free to check the Full Recipe for more details on making this delicious dish! First, preheat your oven to 375°F (190°C). This step is key for baking the frittata. While the oven heats, gather all your ingredients. You will need eggs, milk, spinach, and other vegetables. This is a great time to chop your veggies and measure out everything. Next, heat 1 teaspoon of olive oil in an oven-safe skillet over medium heat. A cast iron skillet works best. Once the oil is hot, add 1/4 cup of finely chopped red onion. Cook for about 2-3 minutes until it becomes soft and fragrant. Then, add 1 cup of diced zucchini and 1/2 cup of bell peppers. Stir these veggies for 4-5 minutes. They should start to soften and look bright. After that, add 1 cup of chopped spinach and 1/2 cup of halved cherry tomatoes. Cook for another minute until the spinach wilts. Now it’s time to combine everything. Pour your egg mixture over the cooked veggies. Make sure the eggs cover the vegetables evenly. Next, sprinkle 1/2 cup of shredded cheese on top. Let this cook on the stovetop for about 2 minutes. You’ll see the edges start to set. Carefully transfer the skillet to your preheated oven. Bake for 15-20 minutes. It’s done when the frittata is puffed up and fully set. Once it’s ready, take it out of the oven and let it cool for a few minutes. Slice it into wedges and garnish with fresh herbs for a lovely finish. Enjoy your vibrant vegetable frittata! For the full recipe, check the earlier section. When making a frittata, fresh vegetables make a big difference. Look for veggies that are firm and colorful. Check for bright colors, as they show ripeness. Avoid any that feel soft or have dark spots. - Spinach: Choose vibrant green leaves, free from yellowing. - Bell peppers: Pick ones that are shiny and heavy for their size. - Zucchini: Select ones that are small to medium, with smooth skin. Fresh vegetables add lots of taste and nutrition to your frittata. Cooking a frittata is simple, but some tips help it shine. Use an oven-safe skillet, like cast iron, to cook your frittata. This allows for even cooking and easy transfer to the oven. - Preheat your oven before starting. This gives a nice finish to your frittata. - Don’t rush the cooking on the stovetop. Let the veggies cook until soft. - Stir gently when adding the egg mixture. This keeps the veggies evenly spaced. These practices will make your frittata both tasty and beautiful. Timing is key for a perfectly set frittata. You want it cooked through but not dry. Here’s how to get it just right: - Keep an eye on the edges. They should start to set while the center remains a bit wobbly. - Bake at 375°F (190°C) for 15-20 minutes. Check for a puffed center and a golden top. - Let it cool slightly before slicing. This helps it hold its shape. Following these steps ensures a lovely frittata every time. For the full recipe, check out the vibrant vegetable frittata delight! {{image_4}} You can mix and match veggies in your frittata. Try using broccoli, asparagus, or mushrooms. Each one adds its unique flavor. If you have leftover vegetables, toss them in! This dish is a great way to clean out your fridge. Cheese makes every frittata better. While cheddar and feta offer great taste, you might try goat cheese or mozzarella. These cheeses melt nicely and add creaminess. Use your favorite cheese to make it just right for you. Want to make your frittata more filling? Add proteins like ham, bacon, or sausage. Cook the meat first, then mix it with the veggies. This adds flavor and makes your meal heartier. You can even use leftover cooked meats for quick prep! For more ideas, check out the Full Recipe. To store leftover frittata, let it cool to room temperature. Cut it into slices for easy storage. Place the slices in an airtight container. You can keep it in the fridge for up to three days. This helps keep it fresh and tasty! When you’re ready to eat your frittata, you can reheat it in a few ways. The best method is using the oven. Preheat it to 350°F (175°C). Place the frittata slices on a baking sheet. Heat for about 10-15 minutes until warm. If you’re in a hurry, use the microwave. Heat each slice for 30 seconds. Check it, and if it’s not warm, add more time in small bursts. If you want to save frittata for longer, freezing is a great choice. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag or container. Make sure to remove as much air as possible. Label the bag with the date. You can freeze frittata for up to three months. To eat it later, just thaw it overnight in the fridge before reheating. For a quick treat, you can reheat it straight from the freezer. Just add a few extra minutes to your cooking time. For the full recipe, check out the details above! The best pan for a frittata is an oven-safe skillet. I prefer cast iron because it heats evenly. A non-stick skillet also works well, making it easy to slide out your frittata. Just ensure the handle can withstand the oven heat. Yes, you can make a frittata ahead of time. It stores well in the fridge for up to three days. Simply let it cool, then cover it tightly. You can reheat slices in the oven or microwave. This makes it a great option for meal prep! A frittata is done when the edges are set and the center is slightly puffed. You can gently shake the pan; it should not jiggle. A toothpick inserted in the middle should come out clean. This ensures a perfect, fluffy result every time. If you want the full recipe, check out the vibrant vegetable frittata delight for all the details! In this post, we explored the easy vegetable frittata, sharing ingredients and steps. You learned how to choose fresh veggies and achieve that perfect set. Frittatas are versatile, allowing for many variations and custom flavors. Store leftovers properly and enjoy them later. Remember, cooking can be fun and healthy. Each frittata you make is a chance to try new flavors. So, grab your pan and get started! You’ll love the results.

Easy Vegetable Frittata

Discover the delight of creating a Vibrant Vegetable Frittata that’s perfect for any meal of the day! This delicious recipe combines fresh veggies like spinach, bell peppers, and tomatoes with fluffy eggs and cheese for a colorful, nutritious dish. Easy to make and packed with flavor, it’s ideal for brunch or a quick dinner. Click through to explore the full recipe and impress your family with this tasty frittata!
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Ingredients
  

6 large eggs

1/2 cup milk (or your favorite plant-based alternative)

1 cup fresh spinach, thoroughly chopped

1/2 cup bell peppers, diced (mix various colors for a lively presentation)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1 cup zucchini, diced into small pieces

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon olive oil (for sautéing)

1/2 cup shredded cheese (cheddar or feta both bring wonderful flavor)

Fresh herbs (such as parsley or basil) for a beautiful garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C) to prepare for baking the frittata.

    In a large mixing bowl, whisk together the eggs and milk until they are thoroughly blended and slightly frothy. Gradually add the garlic powder, salt, and black pepper, stirring well to combine. Set this mixture aside.

      Heat the olive oil in an oven-safe skillet (cast iron works perfectly) over medium heat. Once hot, add the finely chopped red onion and sauté for 2-3 minutes until it becomes translucent and fragrant.

        Introduce the diced zucchini and bell peppers to the skillet. Cook these vegetables for an additional 4-5 minutes, stirring occasionally, until they start to soften and are vibrant in color.

          Next, add the chopped spinach and halved cherry tomatoes to the skillet. Stir them into the mixture and cook for another minute until the spinach wilts and incorporates with the other veggies.

            Gently pour the egg mixture over the sautéed vegetables in the skillet, ensuring that it covers the veggies evenly. Sprinkle the shredded cheese generously on top for a delicious finish.

              Allow the frittata to cook on the stovetop for about 2 minutes; watch for the edges to begin setting.

                Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set, with a slight puff in the center.

                  Once cooked, remove the skillet from the oven and let it cool for a few minutes before slicing it into wedges.

                    To serve, garnish each slice with fresh herbs, adding a pop of color and flavor.

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4