Easy Vegetable Frittata

$Creating a delicious vegetable frittata starts with fresh and vibrant ingredients. Here’s what you need: - 6 large eggs - 1 cup bell peppers (red, yellow, and green), diced - 1 cup 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 milk) - 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 These ingredients make the base of your frittata. The eggs provide protein, while the veggies add color and nutrients. You can use any mix of bell peppers you like. Zucchini adds moisture, and spinach gives extra vitamins. The garlic powder and Italian seasoning bring flavor. For extra creaminess, the cheese is key. I recommend using fresh eggs for the best taste. If you want to make it vegan, you can replace the eggs with a mix of silken tofu and chickpea flour. This way, you still get that fluffy texture. To enhance the dish, feel free to mix in your favorite herbs or spices. Fresh herbs like basil or parsley can brighten the frittata. You can find the full recipe at the end of this article. Happy cooking! - Preheat the oven to 375°F (190°C). - In a large bowl, whisk together 6 eggs and 1/4 cup milk. Add garlic powder, Italian seasoning, salt, and pepper. - Chop 1 cup of bell peppers, 1 small zucchini, and 1/2 cup onion. Halve 1/2 cup cherry tomatoes and chop 1 cup baby spinach. - In an oven-safe skillet, heat a drizzle of olive oil over medium heat. - Sauté the chopped onion for 3-4 minutes until it turns translucent. - Add the diced bell peppers and grated zucchini. Cook for 2-3 minutes until soft. - Stir in the spinach and halved cherry tomatoes, cooking until the spinach wilts, about 1-2 minutes. - Pour the egg mixture over the veggies in the skillet, ensuring even coverage. - Cook on the stovetop for about 2-3 minutes. Lift the edges gently with a spatula. - Once the edges set but the center is runny, sprinkle 1/2 cup of shredded cheese on top. - Transfer the skillet to the oven and bake for 15-20 minutes until puffed and set in the center. - Check with a toothpick; it should come out clean. - Remove from the oven and let it cool for a few minutes. Slice and serve warm. For the full recipe, check out the details above! To prevent sticking in the skillet, always use a good amount of olive oil. Heat the oil over medium heat before adding the vegetables. This makes sure they won’t stick. Using a non-stick or cast iron skillet also helps. For even cooking of the frittata, stir the vegetables well. Mix them evenly in the skillet before adding the egg mixture. When pouring the eggs, try to make sure they cover all the veggies. This helps everything cook properly. To boost flavor, consider adding spices like paprika or cumin. Fresh herbs like basil and parsley work well too. They bring a fresh taste that brightens the dish. For added creaminess, choose cheese that melts well. Cheddar and mozzarella are great options. You can even mix different cheeses for a unique taste. To present the frittata nicely, slice it into wedges. Arrange the slices on a platter. Garnish with fresh herbs to add color. A side salad makes a perfect pairing for a meal. You can also serve it with crusty bread or a light soup. This adds variety and makes the meal feel complete. For the full recipe, check out the details above. {{image_2}} You can easily change the vegetables. Seasonal veggies add great taste and color. Use mushrooms, asparagus, or kale for fun twists. If you want a vegan frittata, swap eggs for chickpea flour. Mix chickpea flour with water to form a batter. Add spices, just like in the original recipe. This keeps the frittata light and fluffy. For a Mediterranean twist, use ingredients like sun-dried tomatoes and olives. Add fresh herbs, like oregano or thyme, for that extra flavor. You can also try a Southwest version. Use black beans, corn, and spicy peppers. Top it off with avocado for creaminess. Each variation brings a new taste to your table. After making your vegetable frittata, let it cool to room temperature. Then, store it in the fridge. Use an airtight container to keep it fresh. It will last about 3 to 4 days. If you want to keep it longer, freeze the frittata. Cut it into portions for easy serving later. Wrap each piece in plastic wrap and then place them in a freezer bag. It can stay frozen for up to 2 months. To reheat your frittata, use the oven or a microwave. If using the oven, preheat it to 350°F (175°C). Place the frittata on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This method helps keep the frittata moist. If you prefer the microwave, place a slice on a microwave-safe plate. Cover it with a damp paper towel. Heat for 1-2 minutes, checking to avoid drying it out. Always check the frittata's temperature before serving. It should be hot all the way through. Enjoy your delicious dish, even as a leftover! For the full recipe, refer back to the main recipe section. How long can I store leftover frittata? You can store leftover frittata in the fridge for about 3 to 4 days. Keep it in an airtight container. It stays fresh and tasty for several days. Can I make a frittata ahead of time? Yes, you can make a frittata ahead of time. Just follow the full recipe, let it cool, and store it in the fridge. This makes for easy meals during the week. What vegetables work best in a frittata? Many vegetables work great in a frittata. Good choices include: - Bell peppers - Spinach - Zucchini - Onions - Tomatoes Feel free to mix and match based on what you like. Can I substitute eggs in this recipe? Yes, you can use egg substitutes like flax eggs or chickpea flour. These options are great for those avoiding eggs. What tools do I need for making frittata? You need a few simple tools: - A large bowl for mixing - A whisk or fork - An oven-safe skillet - A spatula for lifting edges These tools help make the process easy and fun. How do I know when the frittata is fully cooked? The frittata is done when it looks puffy and set in the middle. A toothpick inserted should come out clean. Is it possible to make frittata without an oven? Yes, you can make a frittata on the stovetop only. Just cook it on low heat with a lid until set. This works if you don’t have an oven. This blog post covered making a delicious frittata. We explored the main ingredients needed and shared step-by-step instructions. I also provided tips for cooking techniques and flavor enhancements. You learned about ingredient substitutions and regional variations too. In the end, a frittata is a flexible dish that you can customize. Whether for brunch or a quick meal, it's perfect for any occasion. Enjoy your cooking and let your creativity shine!$

Easy Vegetable Frittata

Elevate your brunch game with this vibrant Colorful Garden Vegetable Frittata! Packed with fresh bell peppers, spinach, zucchini, and more, this easy recipe is perfect for any meal. Discover how to whip up this delicious frittata in just 40 minutes and impress your family and friends. Don’t miss out on the mouthwatering flavors and simple steps—click through to explore the full recipe and get cooking!

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Ingredients Method

Ingredients

6 large eggs

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

1 cup 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 milk)

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

Method

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the eggs, milk, garlic powder, Italian seasoning, salt, and pepper until well combined. Set aside.

In an oven-safe skillet (preferably cast iron) over medium heat, add a drizzle of olive oil.

Sauté the chopped onion until translucent, about 3-4 minutes.

Add in the diced bell peppers and grated zucchini, cooking for an additional 2-3 minutes until they soften.

Stir in the chopped spinach and halved cherry tomatoes, cooking just until the spinach wilts, about 1-2 minutes.

Pour the egg mixture over the sautéed vegetables in the skillet. Ensure the vegetables are evenly distributed.

Cook on the stovetop for about 2-3 minutes, gently lifting the edges of the frittata with a spatula to allow uncooked egg to flow underneath.

Once the edges start to set but the center is still slightly runny, sprinkle the shredded cheese on top and transfer the skillet to the oven.

Bake for 15-20 minutes or until the frittata is puffed and set in the center. A toothpick inserted should come out clean.

Remove from the oven and let it cool for a few minutes before slicing.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the frittata warm, garnished with fresh herbs like basil or parsley, and a side salad for a complete meal. Slice into wedges and arrange beautifully on a platter.