Welcome to the world of scrumptious simplicity with this Garden Vegetable Frittata! Packed with fresh veggies and savory cheeses, it’s the perfect way to celebrate the season's bounty while keeping things fuss-free and delicious.
Eggs are the heart of the frittata, providing structure and protein. They bind everything together while offering a fluffy texture. Whole milk adds a touch of creaminess, balancing the eggs and making the dish richer. Parmesan cheese brings a savory depth with its nutty flavor, enhancing the overall taste. Bell peppers offer a sweet crunch, contrasting nicely with the soft texture of the eggs. Zucchini adds moisture and a subtle earthiness, absorbing the flavors around it. Mushrooms lend an umami punch, making every bite more flavorful. Onions provide an aromatic base, while garlic adds a gentle kick that ties the vegetables together. Olive oil is perfect for sautéing, keeping everything from sticking while infusing the dish with a Mediterranean flair. Salt and pepper are essential for seasoning, ensuring each ingredient shines. Fresh basil adds a burst of freshness and color, while feta cheese gives a tangy, creamy finish.
This frittata pairs beautifully with a simple green salad dressed in lemon vinaigrette. Consider serving it alongside some crusty bread or a light soup to make it a complete meal. A chilled glass of white wine or fresh-squeezed orange juice also complements the dish nicely.
First, preheat your oven to 350°F (175°C). This ensures your frittata cooks evenly once it's in the oven. Next, crack the eggs into a large bowl. Add the milk and parmesan cheese, whisking until everything is well combined. Season this mixture with a pinch of salt and pepper to your liking.
Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Once the oil shimmers, toss in the onions and garlic. Sauté them for about 2-3 minutes until they’re fragrant and the onions start to become translucent. Now, add the bell peppers, zucchini, and mushrooms. Stir them around for another five minutes, just until they begin to soften.
Pour the egg mixture over the vegetables in the skillet. Give it a gentle stir to ensure everything is evenly distributed. Sprinkle the chopped basil and feta cheese on top. Now transfer the skillet to the preheated oven, letting it bake for 20-25 minutes. It’s done when the frittata is set and the top has turned a lovely golden color. Once it’s out of the oven, let it cool for a few minutes before slicing it up to serve.
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