Italian Sun Dried Tomato Frittata
A delicious and versatile frittata featuring rich eggs, tangy sun dried tomatoes, and vibrant vegetables, perfect for any meal of the day.
Ingrédients
Main Ingredients
- 6 large eggs
- 1/2 cup milk You can use almond milk for a dairy-free version.
- 1/2 cup sun dried tomatoes, chopped These provide a rich flavor.
- 1/2 cup bell pepper, diced Any color works.
- 1/2 cup onion, diced
- 1 cup spinach, chopped Fresh or frozen spinach can be used.
- 1 cup shredded cheese (mozzarella or feta) Feel free to use your favorite cheese.
- to taste Salt and pepper Season to your preference.
- as needed Olive oil for cooking Used to grease the skillet.
Instructions
Preparation
- Gather all your ingredients and chop the sun dried tomatoes, bell pepper, onion, and spinach into bite-sized pieces.
- In a large bowl, whisk together the eggs and milk until well combined.
Mixing Ingredients
- Stir in the chopped sun dried tomatoes, bell pepper, onion, spinach, and shredded cheese into the egg mixture. Season with salt and pepper.
Cooking
- Heat a splash of olive oil in an oven-safe skillet over medium heat.
- Pour in the egg and vegetable mixture and cook without stirring for about 5 minutes.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until puffed and set.
Serving
- Remove the skillet from the oven, let cool for a few minutes, and then slice into wedges. Serve warm.
Notes
This frittata can be customized with various vegetables or proteins. For a vegan option, substitute eggs with chickpea flour and water.