Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Cook the Vegetables
- Heat the olive oil or butter in a large oven-safe skillet (cast iron works great) over medium heat.
- Add the onion and bell pepper and sauté for 3-4 minutes, until softened.
- Stir in the zucchini, mushrooms, and a pinch of salt and pepper. Cook for another 4-5 minutes, until the vegetables are tender.
- Add the cherry tomatoes and spinach. Cook until the spinach wilts.
Step 3: Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs, milk (if using), garlic powder, paprika, oregano, and a pinch of salt and pepper.
- Stir in half of the shredded cheese.
Step 4: Combine and Cook
- Pour the egg mixture over the cooked vegetables in the skillet. Gently stir to distribute the vegetables evenly.
- Sprinkle the remaining cheese on top.
Step 5: Bake the Frittata
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
- To check if it’s done, insert a knife into the center—if it comes out clean, the frittata is ready.
Step 6: Serve
- Let the frittata cool for 5 minutes before slicing.
- Serve warm or at room temperature, garnished with fresh herbs like parsley or chives.
Tips for Success
- Customizable Veggies: Use any vegetables you have on hand, like broccoli, asparagus, or sweet potatoes.
- Cheese Variations: Try goat cheese, Parmesan, or Gruyère for a unique flavor twist.
- Meal Prep Friendly: The frittata keeps well in the fridge for up to 3 days. Reheat slices in the oven or microwave.
Enjoy this Vegetable Frittata as a hearty, healthy dish that’s easy to make and packed with flavor. Perfect for sharing with family or enjoying as leftovers! 🥚🌱🧀