Vegetable frittata
A tender, fluffy, and colourful vegetable frittata perfect for a nourishing breakfast or a light dinner. Packed with protein and fresh seasonal vegetables, it keeps you energised throughout the day. For the best texture, use an oven-safe cast iron skillet to achieve an even, golden bake.
Ingredients
- eggs6 pieces
- Milk50 ml
- Olive Oil15 ml
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
5 steps- 1
Preheat the oven to 180C. Wash and prepare the vegetables: dice the onion and bell pepper into small cubes, and slice the zucchini into thin half-moons.
7 min
180°C
- 2
In a deep bowl, whisk together the eggs, milk, salt, and black pepper until completely smooth and lightly frothy.
3 min
- 3
Heat olive oil in an oven-safe skillet over medium heat. Sauté the onion, bell pepper, and zucchini for about 5 minutes until tender. Add the baby spinach and stir for 1 minute until wilted.
6 min
- 4
Pour the whisked egg mixture evenly over the sautéed vegetables. Transfer the skillet directly into the preheated oven and bake for 12-14 minutes until the eggs are set and the top is lightly golden.
14 min
180°C
- 5
Remove the frittata from the oven, let it rest for 3-5 minutes to settle, then slice into wedges and serve.
4 min
Nutrition
1 serving ≈ 222 g
Nutrition values are estimates. - means data is unavailable.
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