Garden Vegetable Frittata

A delightful Garden Vegetable Frittata that combines fresh seasonal vegetables with creamy eggs and cheese, perfect for a healthy breakfast or brunch.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

6 large eggs

1/2 cup whole milk

1/4 cup grated parmesan cheese

1/2 cup chopped bell peppers

1/2 cup diced zucchini

1/2 cup sliced mushrooms

1/4 cup chopped onions

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

1/4 cup chopped fresh basil

1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, whisk together the eggs, milk, and parmesan cheese until well combined. Season with salt and pepper.

3. Heat olive oil in an oven-safe skillet over medium heat. Add the onions and garlic and sauté for 2-3 minutes until fragrant.

4. Add the bell peppers, zucchini, and mushrooms to the skillet, cooking for another 5 minutes until the vegetables begin to soften.

5. Pour the egg mixture over the sautéed vegetables, gently stirring to combine.

6. Sprinkle chopped basil and feta cheese evenly over the top.

7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden.

8. Remove from oven and let cool for a few minutes before slicing and serving.

Storage

Allow the frittata to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave for 1-2 minutes or until heated 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.