This versatile dish is perfect for any meal of the day, including a delightful brunch. With its fluffy texture and endless ingredient possibilities, a frittata can be tailored to suit your taste and dietary needs.
Ingredients
Scale:
8 large eggs
1/2 cup whole milk (or dairy-free alternative)
Salt and pepper, to taste
1 cup diced bell peppers
1 cup chopped spinach or kale
1/2 cup diced onion
1 cup sliced mushrooms
1 cup shredded cheese (cheddar, mozzarella, or feta)
1 teaspoon dried oregano
1 teaspoon fresh chopped basil
Fresh herbs (optional)
Cherry tomatoes (optional)
Hot sauce or salsa (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and cook for about 3 minutes until they turn translucent. Add the bell peppers and mushrooms; cook for an additional 5 minutes. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and oregano.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle cheese and fresh herbs on top.
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes or until the eggs are set and the top is lightly golden.
Remove from the oven and let the frittata cool for 5 minutes. Slice into wedges and serve warm or at room temperature.
