Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or plant-based milk for a dairy-free option)
- 1 cup spinach, chopped
- 1 bell pepper, diced
- 1 small zucchini, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C).
- Whisk Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Sauté Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add the bell pepper, zucchini, and spinach. Sauté until the vegetables are softened, about 3-5 minutes.
- Add Cherry Tomatoes: Stir in the halved cherry tomatoes and mix well with the other vegetables.
- Combine Mixtures: Pour the egg mixture over the vegetables in the skillet, ensuring an even distribution. Sprinkle the cheese of your choice evenly on top.
- Cook on Stovetop: Allow the frittata to cook on the stovetop for 3-5 minutes until the edges start to set.
- Bake in Oven: Transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is fully set. It should be firm to the touch and lightly golden on top.
- Cool and Serve: Let the frittata cool slightly before slicing. Serve warm, and enjoy your colorful creation!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g