Delicious Italian Frittata
A classic Italian dish that combines eggs, fresh vegetables, and cheese into a delicious frittata, perfect for any meal.
Ingrédients
Main Ingredients
- 6 large eggs
- 1/2 cup milk Can substitute with unsweetened almond milk for dairy-free version.
- 1 cup diced vegetables (e.g., bell peppers, spinach, onions, tomatoes) Any leftover vegetables can be used.
- 1 cup shredded cheese (e.g., mozzarella, cheddar) Use lactose-free cheese if necessary.
- 1 tablespoon olive oil For sautéing vegetables.
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., parsley, basil)
Instructions
Preparation
- Start by gathering all your ingredients. Chop the vegetables into small, even pieces for uniform cooking.
- Wash and dry the spinach thoroughly if you're using it.
Cooking
- Heat the olive oil in an oven-safe skillet over medium heat. Add your diced vegetables and sauté for about 5-7 minutes or until they become tender and slightly caramelized.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until light and frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to ensure even distribution.
- Sprinkle the shredded cheese on top of the mixture.
- Cook the frittata on the stovetop for about 5 minutes until the edges begin to set while the center remains slightly runny.
- Preheat the oven to 350°F (175°C) and then transfer the skillet to the oven. Bake for about 15-20 minutes or until the frittata is fully set and lightly golden.
Finishing Touches
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
- Garnish with fresh herbs before serving.
- Serve hot or at room temperature with side options like salad or bread.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.