Description
Savory veggie frittata combines garden-fresh bell peppers, onions, and mushrooms in a delightful egg-based masterpiece. Packed with nutrients and flavor, this Italian-inspired dish offers a satisfying meal that delights you from the first bite.
Ingredients
Scale
Primary Protein:
- 6 large eggs
Vegetables:
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
Seasonings and Additional Ingredients:
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup shredded cheese
- 1/2 teaspoon dried oregano
Instructions
- Prepare the oven by heating it to a moderate temperature of 375°F (190°C), creating an ideal environment for baking the frittata.
- In a mixing vessel, combine eggs with milk, incorporating salt and pepper to enhance the flavor profile, whisking until the mixture achieves a smooth, uniform consistency.
- Select a versatile oven-safe skillet and warm it over medium heat, drizzling a light coating of oil to prevent sticking and facilitate even cooking.
- Introduce chopped onions to the skillet, allowing them to become translucent and release their aromatic qualities, then incorporate sliced bell peppers and mushrooms.
- Sauté the vegetable medley for approximately 3-5 minutes, stirring occasionally to ensure even softening and caramelization without burning.
- Gently cascade the seasoned egg mixture over the sautéed vegetables, using a spatula to distribute ingredients evenly while maintaining the vegetables’ placement.
- Allow the frittata to cook undisturbed for 2-3 minutes, observing as the edges begin to set and firm up around the perimeter of the skillet.
- If desired, sprinkle cheese across the surface, creating a potential golden, melted topping.
- Carefully transfer the skillet to the preheated oven, positioning it to ensure uniform heat distribution.
- Bake for 10-12 minutes, monitoring until the frittata achieves a completely set texture and develops a beautiful golden-brown surface.
- Remove from the oven and let the frittata rest momentarily, allowing residual heat to complete the cooking process and stabilize the structure.
- Slice into wedges and serve warm, presenting a vibrant, wholesome dish perfect for any meal of the day.
Notes
- Choose a non-stick or well-seasoned cast-iron skillet to prevent eggs from sticking and ensure easy serving.
- For a protein boost, add cooked diced ham, crumbled bacon, or plant-based protein like tofu to the vegetable mix.
- Swap whole milk with dairy-free alternatives like almond or oat milk to make the frittata lactose-free and vegan-friendly.
- Keep vegetables uniform in size for even cooking and a more visually appealing dish that cooks consistently throughout.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 198
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 372 mg