Savory Oven-Baked Frittata
A delicious and versatile frittata recipe featuring eggs, cheese, and colorful vegetables, perfect for any meal of the day.
Ingrédients
Main Ingredients
- 6 large large eggs
- 1 cup milk Can substitute with almond or oat milk for dairy-free option
- 1 cup chopped vegetables Use bell peppers, spinach, onions, or your favorites
- 1 cup shredded cheese Cheddar or feta work well
- 2 tablespoons olive oil
- to taste salt and pepper
- Optional: herbs such as parsley or basil For garnish
Instructions
Preparation
- Gather your ingredients. Chop the vegetables into bite-sized pieces and measure out the cheese and milk.
Preheating and Cooking
- Preheat your oven to 375°F (190°C) to ensure even baking.
- In a large mixing bowl, crack the eggs and pour in the milk. Add a pinch of salt and pepper, then whisk until well combined and frothy.
- In an oven-safe skillet, heat olive oil over medium heat and sauté the chopped vegetables for about 5-7 minutes until tender.
- Reduce heat to low and pour the egg mixture over sautéed vegetables without stirring.
- Sprinkle shredded cheese on top of the egg-vegetable mixture.
- Let it cook on the stovetop for about 2-3 minutes until the edges begin to set.
- Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes until puffed and set in the center.
Serving
- Remove the skillet from the oven and let it cool for a few minutes. Slice into wedges and serve warm, garnished with fresh herbs if desired.
Notes
Store leftover frittata in an airtight container in the refrigerator for up to three days. It can also be frozen in slices for up to two months.