Easy Vegetable Frittata

$- 6 large eggs - 1 cup milk - 1 bell pepper (red or yellow), diced - 1 small zucchini, sliced - 1 cup baby spinach, chopped - 1/2 cup cherry tomatoes, halved - 1/2 cup onion, finely chopped - 1/2 cup shredded cheddar cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil or parsley for garnish (optional) When choosing your vegetables, pick fresh ones. Fresh veggies add flavor and color. The eggs should be large and at room temperature. This helps them mix better. I like to use whole milk. It makes the frittata creamy. You can adjust seasonings based on your taste. Always use salt and pepper to bring out flavors. You can swap out the bell pepper for mushrooms or broccoli. Zucchini can be replaced with eggplant or asparagus. If you don't have spinach, try kale or Swiss chard. For cheese, feta or goat cheese work well too. Use almond or soy milk for a dairy-free option. This frittata is flexible, so feel free to get creative! For the full recipe, check out the section above. Start by whisking together the eggs and milk in a large bowl. Use six large eggs and one cup of milk. Mix until smooth. Add a pinch of salt and pepper for flavor. This simple mixture forms the base of your frittata. Next, heat one tablespoon of olive oil in an oven-safe skillet over medium heat. Add half a cup of finely chopped onions and one diced bell pepper. Cook for about three to four minutes, until soft. Then, stir in one small sliced zucchini and half a cup of halved cherry tomatoes. Cook for another two to three minutes. Lastly, add one cup of chopped baby spinach and cook until it wilts, just about one minute. This mix adds color and taste to your frittata. Now, pour the egg mixture over the cooked vegetables in the skillet. Make sure it covers everything well. Sprinkle half a cup of shredded cheddar cheese on top for extra flavor. Cook on the stovetop for two to three minutes until the edges start to set. Then, transfer the skillet to your preheated oven at 375°F. Bake for 15 to 20 minutes, until the frittata is puffed and the eggs are set in the middle. Once done, let it cool for a few minutes. Slice it into wedges and enjoy this colorful veggie frittata! For the full recipe, check out the complete guide. To make your frittata really shine, focus on the egg mixture. Whisk the eggs and milk well. This step adds air and lightness. I like to use a mix of eggs and milk for a creamier texture. When you add salt and pepper, do it lightly. You can always add more later. The veggies should be soft but not mushy. Sauté them just enough to bring out their flavor. I often use a bit of olive oil to help with this. Choose a mix of veggies for color and taste. My favorites are bell peppers, zucchini, and spinach. Timing is key for a perfect frittata. You’ll know it’s done when the edges are set and the center looks firm. It should puff up nicely in the oven. A good test is to gently shake the skillet. If it jiggles a bit but holds shape, it's ready. Let it cool for a few minutes before slicing. This helps it set even more. If you want to be sure, you can use a toothpick. Insert it into the center, and if it comes out clean, your frittata is done. Serving your frittata can be fun! Slice it into wedges for easy sharing. I like to garnish with fresh herbs like basil or parsley. They add a nice touch and some color. Pair it with a simple salad or crusty bread. This adds crunch and texture. You can also serve it warm or at room temperature. It’s great for brunch or even a light dinner. For more ideas, check out the Full Recipe! {{image_2}} You can change the veggies in your frittata to fit your taste. Try using broccoli, mushrooms, or asparagus. Each vegetable adds a new flavor. For a kick, add jalapeños or spicy peppers. You can even add leftover cooked vegetables from your fridge. This makes it easy to use what you have on hand. Cheese can change the taste of your frittata. If you want a lighter option, try feta or goat cheese. For a creamier texture, use ricotta. You could also skip cheese altogether for a dairy-free meal. Nutritional yeast is a great choice if you want a cheesy flavor without dairy. Spices can take your frittata to the next level. You can use dried herbs like oregano, thyme, or rosemary. Fresh herbs work great too—basil and parsley add a bright flavor. For a bolder taste, try adding smoked paprika or chili powder. Experiment with seasonings to find your perfect mix. Using these variations, you can make a new dish each time. This recipe stays fresh and fun with each change. For the full recipe, check out the Colorful Veggie Frittata section. To store leftover frittata, first let it cool to room temperature. Then, slice it into wedges for easy serving. Place the slices in an airtight container. This keeps your frittata fresh for up to three days in the fridge. Make sure to label the container with the date so you can track its freshness. Reheating the frittata is simple. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the frittata on a baking sheet and heat for about 10 minutes. For the microwave, place a slice on a plate and cover it with a damp paper towel. Heat it in 30-second bursts until warm. This method keeps the frittata moist and tasty. If you want to freeze frittata, slice it first. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Make sure to remove as much air as possible. Frozen frittata can last up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. For a quick meal, you can also reheat from frozen. Just add a few extra minutes to the oven or microwave time. Yes, you can make a frittata in advance. Prepare it, let it cool, and store it in the fridge. It stays good for about three days. You can eat it cold or heat it up. Just slice the frittata and enjoy it for breakfast or lunch. The best vegetables for frittatas are those that cook well. I love using: - Bell peppers - Zucchini - Spinach - Cherry tomatoes - Onions You can mix and match. Use what you have on hand. Just remember to cut them small for even cooking. No, a frittata is not the same as an omelet. An omelet cooks quickly and folds over filling. A frittata cooks slowly and is baked. It has more eggs and fillings mixed in. This makes it thicker and great for sharing. Enjoy the easy way to serve a crowd! For the full recipe, check out the Colorful Veggie Frittata. In this post, we covered how to make a delicious frittata. We looked at key ingredients, their alternatives, and step-by-step instructions. Tips for texture and flavor, along with serving suggestions, will help you enjoy your dish. You also learned about variations and storing leftovers. Frittatas are easy and fun to make. With a bit of practice, you'll create your own perfect frittata. Enjoy experimenting with different flavors and ingredients. Happy cooking!$

Brighten up your breakfast with this colorful veggie frittata! Packed with vibrant vegetables and cheesy goodness, this recipe is not only delicious but also quick and easy to make. In just 30 minutes, you’ll have a hearty dish that’s perfect for any meal of the day. Follow our simple step-by-step instructions and get ready to impress your family and friends. Click through to discover the full recipe and make your mornings more delightful!

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Ingredients

6 large eggs

1 cup milk

1 bell pepper (red or yellow), diced

1 small zucchini, sliced

1 cup baby spinach, chopped

1/2 cup cherry tomatoes, halved

1/2 cup onion, finely chopped

1/2 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).

In a large bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onions and bell pepper, sautéing until softened, about 3-4 minutes.

Add the sliced zucchini and cherry tomatoes to the skillet and continue to cook for another 2-3 minutes until they start to soften.

Stir in the chopped spinach and cook until wilted, around 1 minute.

Pour the egg mixture into the skillet, making sure it evenly covers the vegetables. Sprinkle shredded cheddar cheese over the top.

Cook on the stovetop for about 2-3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed up and the eggs are set in the middle.

Remove from oven and let cool for a few minutes. Slice into wedges and garnish with fresh basil or parsley if desired.

Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings