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To make a savory vegetable frittata, gather these ingredients: - 6 large eggs - 1 cup milk - 1 cup bell peppers, diced (mixed colors) - 1 small zucchini, grated - 1 cup spinach, chopped - 1/2 cup red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 cup shredded cheese (such as cheddar or feta) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh herbs (like basil or parsley) for garnish You can add some optional ingredients to enhance flavor and nutrition: - Mushrooms, sliced - Broccoli, chopped - Asparagus, cut into pieces - Kale, chopped - Different cheese varieties, like goat cheese or mozzarella If you need substitutions, here are some ideas: - Use almond milk or oat milk instead of regular milk for a dairy-free option. - Swap out the eggs for a vegan egg substitute, like tofu or chickpea flour. - Instead of bell peppers, use any other veggies like carrots or sweet potatoes. - Use any cheese you have on hand, or skip it entirely for a lighter dish. This recipe is flexible, so feel free to mix and match based on what you have. For more details, check out the Full Recipe I provided! First, gather all the ingredients for your savory vegetable frittata. You will need: - 6 large eggs - 1 cup milk - 1 cup bell peppers, diced (mixed colors) - 1 small zucchini, grated - 1 cup spinach, chopped - 1/2 cup red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 cup shredded cheese (such as cheddar or feta) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh herbs (like basil or parsley) for garnish Next, preheat your oven to 350°F (175°C). This step is key for even cooking later. In a large bowl, whisk together the eggs and milk until they are well mixed. Add salt and pepper to taste. This mixture will be the base of your frittata. Now, it's time to cook the vegetables. Heat the olive oil in an oven-safe skillet over medium heat. Once hot, add the red onion. Sauté it for about 2-3 minutes until it turns translucent. Then, add the bell peppers and zucchini. Stir them occasionally for about 5 minutes until they soften. Next, toss in the chopped spinach and halved cherry tomatoes. Cook for another 2 minutes until the spinach wilts slightly. You want these veggies to blend well with the egg mixture. Pour the egg mixture over the sautéed veggies. Gently swirl the skillet to spread the eggs evenly. Then, sprinkle the shredded cheese on top. Cook on the stove for about 3-4 minutes until the edges begin to set. After that, transfer the skillet to your preheated oven. Bake for about 15-20 minutes. The frittata is done when the center is set and the top is lightly golden. Timing is everything for a perfect frittata. Keep an eye on it while it bakes. You want the center firm but not dry. If your oven runs hot, check it a few minutes early. For best results, let the frittata cool slightly before slicing. This helps it hold its shape. Always use a sharp knife for clean cuts. Serve it warm or at room temperature. It looks great on a colorful plate, garnished with fresh herbs. Enjoy your savory vegetable frittata! For the full recipe, check the earlier section. For a frittata with the right texture, focus on your egg mixture. Whisk the eggs and milk well; this adds air and fluffiness. Keep the heat low when cooking on the stove. This helps the edges set without burning. Let it bake just until the center is firm but not dry. A little jiggle is okay! Use an oven-safe skillet for best results. Start by sautéing your veggies in olive oil. This adds flavor and softens them. I recommend a medium heat for even cooking. When you pour in the egg mixture, gently swirl it. This ensures the eggs cover all the veggies. Cooking on the stove for a few minutes before baking helps set the edges. Finally, bake until golden on top to finish. Serve your frittata sliced on a colorful plate. Garnish with fresh herbs like basil or parsley. For a complete meal, pair it with a light side salad. You can enjoy it warm or at room temperature, making it great for any time of day. Explore the Full Recipe for more ideas on what to serve with it! {{image_2}} You can change the veggies in your frittata. Try using mushrooms, broccoli, or asparagus. Each adds a unique taste and texture. Carrots can add a sweet crunch. You can also use seasonal veggies for the best flavor. The key is to pick fresh, colorful vegetables. They not only taste great but also look good on your plate. Cheese can really change your frittata. You might like cheddar for a bold flavor. Feta gives it a tangy kick. If you want a creamy touch, try goat cheese. For a dairy-free option, use nutritional yeast. It adds a cheesy flavor without the dairy. Each cheese brings something special, so mix and match to find your favorite. Herbs and spices can take your frittata to a new level. Fresh herbs like basil or parsley add brightness. You might also enjoy adding thyme or oregano for warmth. A pinch of red pepper flakes can bring some heat. For a unique taste, try adding smoked paprika. Mix these in before cooking for the best flavor. Feel free to experiment and find what you love! For a detailed guide, check the Full Recipe. To keep your frittata fresh, let it cool first. Then, cut it into slices. Place the slices in an airtight container. Store the container in the fridge. It will last for up to four days. If you want to enjoy it later, freezing is a good option. When you are ready to eat, take out a slice. You can reheat it in the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 10 minutes, or until warm. If using the microwave, heat for 1-2 minutes. Check if it's hot all the way through. To freeze your frittata, wrap each slice well in plastic wrap. Then, place them in a freezer bag. Don’t forget to label the bag with the date. You can freeze it for up to three months. When you are ready to eat, thaw it overnight in the fridge. After thawing, reheat as described above. Enjoy your Savory Vegetable Frittata fresh or from the freezer! For the full recipe, check out the details above. Yes, you can make a Savory Vegetable Frittata ahead of time. This dish is very versatile. You can cook it in advance and store it in the fridge. When you're ready to eat, just warm it up. This makes it great for busy mornings or quick lunches. You can serve a frittata with many sides. A fresh salad is a perfect match. You can also pair it with crusty bread or toast. For a heartier meal, add some roasted potatoes or fruit. Serving with a side helps balance the meal. A frittata lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. If you want to keep it longer, consider freezing slices. This way, you can enjoy it later without losing flavor or texture. For the full recipe, check the section above. We covered how to make a tasty frittata with easy steps and helpful tips. You learned about key ingredients, cooking methods, and how to store leftovers. Remember, a frittata is versatile. You can change the veggies, add herbs, or use different cheeses. With these ideas, you can create your unique dish. Now, you have the tools to impress at any meal. Enjoy your cooking!

Savory Vegetable Frittata

Discover how to make a delicious Savory Vegetable Frittata that’s packed with flavor and nutrition! This easy recipe combines fresh veggies like bell peppers, zucchini, spinach, and creamy cheese for a perfect meal any time of day. With just a few simple steps, you’ll have a tasty dish ready for brunch or a light dinner. Click through to explore the full recipe and impress your family with this irresistible frittata!
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Ingredients
  

6 large eggs

1 cup milk

1 cup bell peppers, diced (mixed colors)

1 small zucchini, grated

1 cup spinach, chopped

1/2 cup red onion, finely chopped

1 cup cherry tomatoes, halved

1 cup shredded cheese (such as cheddar or feta)

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (like basil or parsley) for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

      In an oven-safe skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until it becomes translucent.

        Add the bell peppers and zucchini to the skillet, stirring occasionally for about 5 minutes until both are softened.

          Toss in the chopped spinach and halved cherry tomatoes, cooking for an additional 2 minutes until the spinach wilts slightly.

            Pour the egg mixture over the sautéed vegetables, gently swirling the skillet to distribute the eggs evenly.

              Sprinkle the shredded cheese over the top.

                Cook on the stove for about 3-4 minutes until the edges start to set, then transfer the skillet to the preheated oven.

                  Bake for 15-20 minutes, or until the center is set and the top is lightly golden.

                    Remove from the oven and allow it to cool slightly before slicing.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                        - Presentation Tips: Serve slices on a colorful plate, garnished with fresh herbs. Add a side salad for a complete meal. Enjoy warm or at room temperature!