Easy Vegetable Frittata

$- 6 large eggs - 1 cup whole milk - 1 bell pepper (choose red or yellow), diced - 1 small zucchini, thinly sliced - 1 cup baby spinach, roughly chopped - 1/2 cup cherry tomatoes, halved - 1/2 cup onion, finely chopped - 1/2 cup shredded sharp cheddar cheese - 1 tablespoon extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh basil or parsley for a fragrant garnish (optional) For the Easy Vegetable Frittata, focus on fresh and colorful ingredients. Eggs and whole milk form the base. They give the frittata a rich flavor and soft texture. You can choose a mix of vegetables that you enjoy. Bell peppers add a sweet crunch. Zucchini provides moisture and a mild taste. Spinach brings a touch of green and nutrients. Cherry tomatoes add bursts of juicy flavor. Onion gives depth to the dish. I love using sharp cheddar cheese for its bold taste. It melts well and makes the frittata creamy. Seasoning is simple: just salt and black pepper. Use good-quality olive oil for sautéing. It enhances the flavors of the veggies. If you want to make it even prettier, add fresh basil or parsley on top. This simple garnish brightens the dish and adds aroma. For the complete cooking process, check the Full Recipe to see how these ingredients come together in a delicious frittata. First, preheat your oven to 375°F (190°C). This step is key for baking. While the oven heats, grab a large mixing bowl. Crack 6 large eggs into the bowl. Pour in 1 cup of whole milk. Whisk them together until smooth. Add a pinch of salt and ground black pepper. Mix again to combine. Now, grab a large oven-safe skillet. Heat 1 tablespoon of olive oil over medium heat. Once hot, add 1/2 cup of finely chopped onions and 1 diced bell pepper. Sauté for 3-4 minutes. Stir occasionally until the onions look translucent. Next, add 1 small zucchini, thinly sliced, and 1/2 cup of halved cherry tomatoes. Cook for another 2-3 minutes. This softens the veggies nicely. Add 1 cup of roughly chopped baby spinach to the skillet. Stir until the spinach wilts, which takes about 1 minute. Carefully pour the egg mixture over the vegetables. Make sure it spreads evenly. Sprinkle 1/2 cup of shredded sharp cheddar cheese on top. Let the frittata cook on the stovetop for 2-3 minutes. Watch for the edges to set. Transfer the skillet to your preheated oven. Bake for 15-20 minutes. Keep an eye on it until the frittata puffs up and the center sets slightly. When done, take it out and let it cool for a few minutes. Cut it into wedges. You can garnish with fresh basil or parsley for a fragrant touch. Enjoy this colorful veggie frittata! For the Full Recipe, refer to the previous section. To get the best frittata, control your oven temperature. Preheat it to 375°F (190°C). This heat helps the frittata rise and cook evenly. When the frittata is done, it should be puffed up and barely jiggle in the middle. A good test is to insert a knife into the center. If it comes out clean, it's ready! One big mistake is overcooking the egg mixture. This can make the frittata dry and rubbery. Keep an eye on it while it bakes. Another common error is skipping the preheat step. If the oven isn’t hot enough, your frittata won’t cook right. Pair your frittata with a fresh salad or whole grain toast. These sides add color and balance to your meal. For a pretty presentation, slice the frittata into wedges. Garnish with fresh basil or parsley for a pop of green. This makes your dish look even more inviting. If you're looking for the Full Recipe to follow along, check out the details above! {{image_4}} You can change the veggies in your frittata. Swap zucchini with mushrooms or broccoli. Each swap gives a new taste. Seasonal veggies can also enhance flavor. Try asparagus in spring or butternut squash in fall. Each season brings fresh, tasty choices. Adding protein makes your frittata heartier. You can include cooked bacon, sausage, or ham. These meats add a savory punch. If you want a vegetarian option, use tofu. Just crumble it and mix it in. Tofu absorbs flavors well and adds great texture. Cheese brings creaminess to your frittata. Try using feta or mozzarella instead of cheddar. Feta gives a tangy kick, while mozzarella adds a mild flavor. For a plant-based frittata, look for vegan cheese options. These can melt well and still taste great. Check out the Full Recipe for more ideas on cheese choices! To keep your frittata fresh, store it in the fridge. Place it in an airtight container. This helps lock in moisture and flavor. You can also cover it tightly with plastic wrap. Make sure to eat it within three days for the best taste. When reheating, use the oven or microwave. For the oven, set it to 350°F (175°C). Heat for about 10-15 minutes. This method keeps the texture nice. If using the microwave, heat in short bursts of 30 seconds. Check it often to avoid drying out the frittata. Yes, you can freeze frittata! Cut it into slices before freezing. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can take out one slice at a time. To thaw, move it to the fridge overnight before reheating. Enjoy your frittata later with ease! A frittata and an omelet are both egg dishes, but they differ in how you cook them. An omelet cooks quickly on the stovetop and is folded over filling. A frittata cooks slower and is baked in the oven. The frittata often has more ingredients mixed in, making it thicker. You can add many veggies and cheese to a frittata, while an omelet usually has a few fillings. Yes, you can make a frittata ahead of time. It is great for meal prep. Cook it and then let it cool. Store it in the fridge for up to three days. You can slice it into portions for easy grabbing. Reheat it in the oven or microwave when ready to eat. This makes for a quick breakfast or snack! You can easily customize your frittata to fit your diet. For a gluten-free frittata, just use gluten-free ingredients. You can skip cheese for a dairy-free version. If you want a vegetarian frittata, just add more veggies. Try spinach, mushrooms, or sweet potatoes. For a vegan option, replace eggs with tofu or chickpea flour. You can find the Full Recipe for the Colorful Veggie Frittata [here](#). This blog post covers how to make a tasty and easy vegetable frittata. You learned the key ingredients, like eggs, veggies, and cheese. We also discussed step-by-step instructions and tips for great texture. Remember to use fresh ingredients and avoid common mistakes. You can customize your frittata by adding proteins or trying different cheeses. Proper storage helps keep leftovers fresh. Now, with these insights, you can cook a perfect frittata every time. Enjoy your cooking and make it your own!$

Looking for a vibrant and nutritious meal? Try this colorful veggie frittata recipe! Packed with fresh vegetables like bell peppers, zucchini, and spinach, it's perfect for breakfast or brunch. In just 30 minutes, you can create a delicious dish that delights the eyes and taste buds. Don’t miss out on this easy-to-make recipe that the whole family will love—click through to explore the full recipe and bring a rainbow of flavors to your table!

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Ingredients

6 large eggs

1 cup whole milk

1 bell pepper (choose red or yellow), diced

1 small zucchini, thinly sliced

1 cup baby spinach, roughly chopped

1/2 cup cherry tomatoes, halved

1/2 cup onion, finely chopped

1/2 cup shredded sharp cheddar cheese

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper, to taste

Fresh basil or parsley for a fragrant garnish (optional)

Instructions

Preheat your oven to 375°F (190°C) to ensure it's adequately heated for baking the frittata.

In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together vigorously until the mixture is smooth and well incorporated. Add a pinch of salt and freshly ground black pepper to taste, mixing again.

Heat the olive oil in a large oven-safe skillet over medium heat. Once the oil is shimmering, add the finely chopped onions and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until they soften and the onions turn translucent.

Add the thinly sliced zucchini and halved cherry tomatoes to the skillet. Continue to cook for an additional 2-3 minutes, allowing the vegetables to soften slightly.

Incorporate the roughly chopped baby spinach into the skillet, stirring until it wilts down, which should take about 1 minute.

Carefully pour the egg mixture over the sautéed vegetables in the skillet, ensuring it is evenly distributed. Evenly sprinkle the shredded cheddar cheese across the top of the egg-vegetable blend.

Allow the frittata to cook on the stovetop for about 2-3 minutes, or until the edges start to set and firm up.

Transfer the skillet to your preheated oven. Bake for 15-20 minutes, watching closely until the frittata is puffed and the center is set, with a slight jiggle.

Once done, remove the skillet from the oven and let the frittata cool for a few minutes. Cut into generous wedges and garnish with fresh basil or parsley for an added touch of flavor and color, if desired.

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