Description
A delicious frittata that utilizes leftover vegetables from the farmer’s market, combined with cheese for a delightful spring dish.
Ingredients
Scale
- 6 large eggs
- 1 cup leftover vegetables (e.g., bell peppers, spinach, zucchini)
- 1 cup shredded cheese (e.g., cheddar, feta)
- 1/2 cup milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk until well combined.
- Add the leftover vegetables and cheese to the egg mixture, and season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Pour the egg mixture into the skillet and cook for about 5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
- Remove from the oven, let cool slightly, then slice and serve warm.
Notes
- Feel free to customize with any leftover vegetables you have on hand.
- This frittata can be served hot or at room temperature.
- Great for brunch or as a light dinner option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg