Garden Frittata
The Garden Frittata is a vibrant and healthy dish bursting with fresh flavors from seasonal vegetables like zucchini, bell peppers, and cherry tomatoes. This frittata is perfect for a nutritious breakfast or a light lunch, offering a delightful taste of spring in every bite.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
6 large eggs
1/4 cup whole milk
1 cup zucchini, thinly sliced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup finely chopped scallions
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add the zucchini and bell peppers, sautéing for about 5 minutes until they begin to soften.
4. Stir in the cherry tomatoes and scallions, cooking for an additional 2 minutes.
5. Pour the egg mixture over the sautéed vegetables in the skillet, spreading it evenly. Sprinkle Parmesan cheese on top.
6. Cook for 3-4 minutes on the stovetop until the edges of the frittata start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is just set.
8. Remove from the oven and let it cool slightly. Garnish with fresh basil and parsley before serving.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place a slice in the microwave for about 30 seconds or until heated through. Alternatively, warm it in a 350°F oven for 5-7 minutes.
Scan for cooking tips & leave a review!
itsonly.recipes/view/garden-frittata
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
