Garden Harvest Frittata
A vibrant Garden Harvest Frittata packed with seasonal vegetables and fresh herbs, perfect for a nutritious breakfast or brunch. Ideal for health-conscious individuals seeking a delicious yet easy-to-make dish.
Prep time: 10 minutesCook time: 14 minutesServes: 4
Ingredients
6 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup chopped onion
1 cup diced zucchini
1/2 cup chopped red bell pepper
1/2 cup halved cherry tomatoes
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese
Instructions
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add onion and sauté until translucent, about 3 minutes.
5. Stir in zucchini and red bell pepper, cooking until slightly tender, about 5 minutes.
6. Add cherry tomatoes and cook for another 2 minutes.
7. Pour egg mixture over the vegetables in the skillet.
8. Sprinkle basil and feta over the top.
9. Cook on the stove until edges are set, about 2 minutes.
10. Transfer skillet to preheated oven and bake until the frittata is set, about 12 minutes.
11. Remove from oven and let cool slightly before serving.
Storage
Store covered in the refrigerator for up to 3 days.
Reheating
Reheat slices in a microwave for 30 seconds or until warmed through.
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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.
