Savory Vegetable Frittata

$- 6 large eggs - 1/2 cup milk - 1 cup bell peppers (mixed colors), diced - 1 cup zucchini, shredded - 1/2 cup red onion, finely chopped - 1 cup spinach, roughly chopped - 1/2 cup cherry tomatoes, halved - 1 cup shredded cheese (cheddar or feta) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh herbs for garnish (such as parsley or basil) Gather these ingredients to make a savory vegetable frittata that bursts with flavor. Each ingredient adds its own unique taste and texture. The eggs and milk provide a rich base. The bell peppers and zucchini add sweetness and crunch. Red onion brings depth, while spinach and tomatoes add freshness. Cheese gives a creamy finish that ties it all together. You can swap out ingredients based on what you have. For cheese, try goat cheese or nutritional yeast for a dairy-free option. Use any veggies you like; asparagus and mushrooms work well too. If you want a dairy-free milk, almond or oat milk are great choices. For added protein, consider adding cooked bacon or sausage. Chickpeas also work well for a plant-based protein. Feel free to experiment with spices! A pinch of chili flakes can add a nice kick. Making this frittata your own is easy and fun! For the full recipe, check out the details provided. - Preheat the oven to 375°F (190°C). This is key for a nice bake. - Gather your ingredients. You will need eggs, milk, and a mix of fresh veggies. - Use a large oven-safe skillet. This ensures even cooking and easy transfer to the oven. - In a large bowl, whisk together six eggs and half a cup of milk. - Add one teaspoon of garlic powder, half a teaspoon of smoked paprika, salt, and pepper. - Whisk until the mixture is smooth and well combined. - In your skillet, heat two tablespoons of olive oil over medium heat. - Add half a cup of red onion and one cup of diced bell peppers. - Sauté for about three to four minutes until softened. - Mix in one cup of shredded zucchini and cook for two more minutes. - Finally, stir in one cup of chopped spinach and half a cup of halved cherry tomatoes. - Cook until the spinach wilts. - Remove the skillet from heat. Pour the egg mixture over the sautéed veggies. - Stir gently to mix everything evenly. Top with one cup of shredded cheese. - Transfer the skillet to your preheated oven. - Bake for 20 to 25 minutes. The frittata should be set in the center and golden on top. - To check for doneness, insert a knife in the center. It should come out clean. For the full recipe, visit the main section of this article. To get the best frittata, follow these tips: - Perfect Consistency: Whisk the eggs and milk together well. This helps the frittata rise and stay fluffy. If you want a creamier texture, let it cool for a few minutes before reheating. - Oven-Safe Skillet: Always use an oven-safe skillet. This allows you to cook the frittata on the stove, then move it straight to the oven. It saves dishes and keeps your frittata intact. Pair your frittata with these tasty sides: - Best Sides: A fresh salad adds crunch. You can also serve it with crusty bread or fruit for balance. - Presentation Ideas: Slice the frittata into wedges. Place it on a beautiful platter. Garnish with fresh herbs, like parsley or basil, to make it pop. Reheating is easy: - How to Reheat: Use a microwave for quick warming. Heat individual slices for about 15-20 seconds. This keeps it moist and tasty. - Storing Leftovers: Keep leftovers in an airtight container. They can last in the fridge for up to three days. To maintain freshness, eat within this time. For the full recipe, check the detailed instructions and enjoy making your savory vegetable frittata! {{image_2}} You can change the vegetables in a frittata based on what is in season. In spring, use fresh asparagus and peas. In summer, add sweet corn and ripe tomatoes. For fall, think about adding spinach and roasted squash. Winter calls for hearty veggies like kale and root vegetables. Root vegetables like potatoes or sweet potatoes work great too. Just chop them small and cook them longer. Mushrooms add a nice umami flavor. Try using cremini or shiitake for a meaty bite. Mix and match to find your favorite combo! Cheese can really change the taste of your frittata. Cheddar adds a sharpness, while feta gives a tangy kick. You might try goat cheese for creaminess or blue cheese for bold flavor. Fresh herbs like basil or dill can brighten the dish. For extra heat, add chili flakes or jalapeños. Smoked paprika gives a warm flavor while garlic powder adds depth. The right spice can transform your frittata into a unique dish. If you're on a keto diet, swap the milk for heavy cream. You can add more cheese and use low-carb veggies. For a vegan frittata, replace eggs with a chickpea flour mix. Blend chickpea flour with water and spices to create a batter. Cook it like a regular frittata for a tasty, plant-based dish. These variations let you cater to different diets while keeping the frittata delicious. Explore these ideas to find what works best for you! Check out the Full Recipe for more details. To store leftovers, place the frittata in an airtight container. Let it cool before sealing. This helps keep it fresh. You can store it in the fridge for up to four days. If it smells off or looks strange, throw it out. To freeze leftover frittata, cut it into wedges. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Use it within two months for the best taste. When reheating, let it thaw overnight in the fridge. You can warm it in the oven at 350°F (175°C) for about 15-20 minutes. This keeps it fluffy and moist. Fresh frittata tastes best. The flavors are bright, and the texture is creamy. However, you can make leftovers delightful. Reheat them in the microwave for a quick meal. You can also add fresh herbs or a sprinkle of cheese to boost flavor. A drizzle of olive oil adds richness too. You can serve a savory vegetable frittata with many tasty sides. Here are some popular choices: - Mixed green salad - Toasted bread or bagels - Roasted potatoes - Fresh fruit For drinks, try pairing it with: - Freshly squeezed orange juice - Herbal tea - Sparkling water Each side adds flavor and makes your meal complete. Yes, you can make a frittata ahead of time. Here are a few best practices: - Cook it fully and let it cool. - Store it in an airtight container in the fridge. For reheating, use the oven or microwave: - In the oven, heat at 350°F (175°C) for about 10 minutes. - In the microwave, heat individual slices for 15-20 seconds. This keeps your frittata tasty and fresh. A frittata lasts about 3-4 days in the fridge. To stay safe: - Keep it in an airtight container. - Check for any signs of spoilage. Signs to look out for include: - Unpleasant smell - Changes in color - Mold If you see any of these, it's best to throw it away. Frittatas and omelets differ in how they are cooked. Here are the key differences: - A frittata cooks slowly and often bakes in the oven. - An omelet cooks quickly on the stove and is folded. Use frittatas for a larger meal and omelets for a quick breakfast. Both are delicious in their own way! This blog post covers how to make a tasty vegetable frittata. You gathered all the needed ingredients, explored fun substitutions, and learned step-by-step cooking instructions. I shared tips for perfecting your frittata and creative variations to try. Remember, fresh vegetables boost flavor and nutrition. Don't hesitate to customize it to fit your taste. Enjoy cooking, and know that a homemade frittata can impress anyone at your table. Now, you have all the tools to make a delicious dish that everyone will love!$

Looking for a delicious and simple meal idea? Try this savory vegetable frittata recipe! Bursting with fresh veggies and protein, it's perfect for any time of day, from breakfast to brunch. With easy-to-follow steps and options for ingredient substitutions, you can customize it to your taste. Get ready to impress your family and friends with this tasty dish!

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Ingredients

6 large eggs

1/2 cup milk

1 cup bell peppers (mixed colors), diced

1 cup zucchini, shredded

1/2 cup red onion, finely chopped

1 cup spinach, roughly chopped

1/2 cup cherry tomatoes, halved

1 cup shredded cheese (cheddar or feta)

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh herbs for garnish (such as parsley or basil)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Whisk Eggs and Milk: In a large bowl, whisk together the eggs and milk until well combined. Add garlic powder, smoked paprika, salt, and pepper, mixing thoroughly.

Sauté Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the red onion and bell peppers, sautéing for about 3-4 minutes until softened. Add the shredded zucchini and cook for an additional 2 minutes. Stir in the chopped spinach and cherry tomatoes, cooking until the spinach wilts.

Combine Ingredients: Remove the skillet from heat and pour the egg mixture over the sautéed vegetables. Stir gently to distribute everything evenly. Top with shredded cheese.

Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly golden on top.

Cool and Slice: Allow the frittata to cool for a few minutes before slicing it into wedges.

- Professional Tip: For creamier texture, let the frittata cool slightly, and then reheat individual slices in a microwave for 15-20 seconds before serving.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 4-6 servings