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- 6 large eggs - 1/4 cup milk - 1 cup spinach, chopped - 1/2 cup cherry tomatoes, halved - 1 small zucchini, diced - 1/2 bell pepper (red or yellow), diced - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - Fresh herbs (such as parsley or basil) for garnish For a great frittata, use fresh and seasonal vegetables. Spinach, zucchini, and bell peppers work well. You can also try broccoli, asparagus, or mushrooms. If you want a dairy-free option, use a non-dairy milk and skip the cheese. You can add cooked meats like ham or bacon for more flavor. Use standard measuring cups and spoons for accuracy. When chopping vegetables, try to cut them into similar sizes. This way, they cook evenly. I recommend using a sharp knife. It makes cutting easier and safer. For faster prep, wash and chop veggies in advance. Preheating your oven is key to a great frittata. Set it to 375°F (190°C) before you start. This helps the frittata cook evenly. Use a 10-inch oven-safe skillet. Cast iron or non-stick works well. These types hold heat well for a nice bake. In a large bowl, whisk six eggs with a quarter cup of milk. Make sure to mix well until smooth. Add salt and pepper to taste. This step gives your frittata a tasty base. You can also add herbs like thyme for extra flavor. Heat two tablespoons of olive oil in your skillet over medium heat. First, add the finely chopped red onion and bell pepper. Sauté for about 2-3 minutes until the onion is clear. Next, toss in the diced zucchini and halved cherry tomatoes. Cook these for 3-4 minutes until slightly soft. Finally, stir in one cup of chopped spinach. Cook for another minute until it wilts. Pour the egg mixture over the sautéed veggies in the skillet. Gently stir to combine everything. Next, sprinkle half a cup of crumbled feta cheese evenly on top. This cheese adds a nice creaminess to the dish. Now, cook the frittata on the stovetop for 2-3 minutes. You want the edges to set before baking. Transfer the skillet to the preheated oven. Bake for 15-20 minutes. Check for doneness with a toothpick. It should come out clean when the frittata is ready. To create a perfect frittata, avoid common mistakes that can ruin it. One common error is overcooking the eggs. Cook the frittata until it's just set, but still a bit soft in the center. This keeps it creamy and light. Another mistake is not mixing the eggs and milk well. Whisk them together until fully blended for even cooking. For the best texture, use a non-stick, oven-safe skillet. This makes it easy to slide the frittata out. Also, preheat your oven to 375°F (190°C) before baking. This ensures even cooking and helps the frittata rise beautifully. When serving your frittata, pair it with fresh sides for balance. A simple green salad with lemon dressing complements the frittata well. You can also serve it with crusty bread or roasted potatoes. For presentation, slice the frittata into wedges and place on individual plates. Garnish with fresh herbs for a pop of color. To reheat a frittata, use the oven for best results. Preheat your oven to 350°F (175°C) and cover the frittata with foil. Heat for about 10-15 minutes until warm. You can also microwave individual slices for quick meals. For creative leftover ideas, chop up the frittata and add it to a wrap or salad. You can also use it as a filling for a savory sandwich. This makes it versatile and fun, giving you different meals throughout the week. For the full recipe, check the earlier sections. {{image_2}} You can mix and match veggies based on the season. In spring, try asparagus and peas. For fall, use sweet potatoes and kale. Seasonal options keep your frittata fresh and vibrant. Unique combos can enhance flavor too. Consider adding artichokes, roasted red peppers, or mushrooms. Each adds a new taste note to your dish. If you want to add protein, consider diced ham, cooked bacon, or turkey sausage. These meats bring flavor and heartiness. You can also swap cheeses for variety. Try cheddar for sharpness, goat cheese for creaminess, or mozzarella for a melt-in-your-mouth texture. Each cheese choice offers a different twist. Herbs and spices can change the whole dish. For a fresh taste, use basil or chives. If you want warmth, add smoked paprika or cumin. A dash of hot sauce can spice things up too. Creative uses for sauces, like pesto or sriracha, can add depth and excitement. Experimenting with these can lead to unique and tasty frittatas. To store your frittata, let it cool down first. Once it's cool, wrap it in plastic wrap or place it in an airtight container. This method helps keep it fresh. The frittata will last in the fridge for up to four days. It’s best to eat it within this time for the best taste. If you want to freeze the frittata, cut it into wedges first. Place the wedges in a single layer on a baking sheet. Freeze them for about an hour until solid. Then, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat, thaw the frittata in the fridge overnight. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes. This keeps it from becoming soggy. You can make the frittata in advance for busy days. Prepare it on the weekend, and store it in the fridge. Portion it into slices for easy serving. This way, you have quick meals ready to go all week. You can also pair the frittata with a salad or some toast for a full meal. A frittata is a type of Italian egg dish. It is similar to an omelette, but it is thicker. You cook it on the stovetop and finish it in the oven. An omelette usually folds around fillings, while a frittata mixes all the ingredients in. Frittatas are great for using up leftover veggies and cheese. Yes, you can make this frittata ahead of time! It stores well in the fridge. After cooking, let it cool, then cover it tightly. You can keep it for up to four days. Reheat it in the oven or microwave. This makes it a perfect meal prep option for busy weeks. If you don’t have an oven-safe skillet, you have options. You can use a regular skillet and transfer the frittata to a baking dish. Just cook the frittata on the stove, then pour the mixture into a greased baking dish. Bake it until set. You can also use foil to cover the skillet while baking if you’re worried about the heat. You can tell a frittata is cooked when it is puffed and golden. The edges should be firm, and the center should not jiggle. Insert a toothpick into the center. If it comes out clean, it’s done. Let it cool slightly before slicing. This helps keep the shape when serving. For the full recipe, check the link above. In this blog post, we explored how to make a tasty frittata. We covered all the key ingredients, from fresh veggies to spices. You learned tips for measuring and preparing each ingredient. We discussed the step-by-step process for cooking and baking the frittata. Lastly, we shared ways to serve, store, and even change up the recipe. Frittatas are fun and easy to make, so enjoy trying new flavors!

Savory Vegetable Frittata

Craving a quick and healthy dinner? Try this savory vegetable frittata that's perfect for busy weeknights! Packed with fresh veggies, cheese, and wholesome goodness, this easy recipe will impress your family and keep them coming back for more. Discover step-by-step instructions, tips for perfecting your frittata, and creative serving ideas. Click through to explore the full recipe and bring this flavorful dish to your table tonight!
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Ingredients
  

6 large eggs

1/4 cup milk

1 cup spinach, chopped

1/2 cup cherry tomatoes, halved

1 small zucchini, diced

1/2 bell pepper (red or yellow), diced

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (such as parsley or basil) for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Set aside.

      In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add the chopped red onion and bell pepper. Sauté for 2-3 minutes until the onions are translucent.

        Add the zucchini and cherry tomatoes to the skillet. Continue to cook for another 3-4 minutes until the vegetables are slightly tender.

          Stir in the chopped spinach and cook for an additional minute until wilted.

            Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine. Sprinkle the feta cheese evenly over the top.

              Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

                Bake for 15-20 minutes, or until the frittata is puffed and golden brown, and a toothpick inserted into the center comes out clean.

                  Remove the frittata from the oven and let it cool slightly before slicing into wedges.

                    Prep Time: 10 min | Total Time: 35 min | Servings: 6

                      - Presentation Tips: Serve slices of frittata on individual plates, garnished with fresh herbs on top for a pop of color. Accompany with a simple green salad for a complete meal.