Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup baby spinach
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in the skillet over medium heat. Add the onion and cook for 2-3 minutes until softened.
4. Add the red bell pepper and zucchini to the skillet and cook for 5-7 minutes until the vegetables are tender.
5. Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
6. Pour the egg mixture over the vegetables in the skillet. Use a spatula to gently stir the vegetables into the eggs.
7. Sprinkle the shredded cheddar cheese over the top of the frittata.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggs are set and the cheese is melted and bubbly.
9. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 7g
Protein: 13g
Sodium: 470mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- You can use any vegetables you like in this frittata. Try mushrooms, broccoli, or asparagus.
- You can use any type of cheese you like in this frittata. Try feta, goat cheese, or Swiss cheese.
Variations:
- Add cooked bacon or sausage to the frittata for extra protein.
- Make a Mediterranean frittata by using sun-dried tomatoes, olives, and feta cheese.
- Make a Mexican frittata by using jalapenos, black beans, and cheddar cheese.
Tips and tricks:
- Be sure to use an oven-safe skillet so that you can transfer the frittata from the stovetop to the oven.
- Use a spatula to gently stir the vegetables into the eggs so that they are evenly distributed.
- Let the frittata cool for a few minutes before slicing so that it holds together better.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the frittata on a large platter with fresh herbs sprinkled on top.
Garnishes:
Garnish the frittata with fresh herbs such as parsley, chives, or basil.
Pairings:
Serve the frittata with a side salad or fresh fruit.
Suggested side dishes:
- Mixed green salad
- Fresh fruit salad
- Roasted potatoes
Troubleshooting advice:
- If the frittata is not cooked through after 20 minutes, cover the skillet with foil and continue baking until the eggs are set.
- If the frittata is browning too quickly on top, cover the skillet with foil to prevent burning.
Food safety advice:
- Be sure to cook the vegetables until they are tender to avoid any foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were traditionally made with leftover vegetables and eggs.
Flavor profiles:
This frittata is savory and cheesy with a slightly sweet and tangy flavor from the red bell pepper.
Serving suggestions:
Serve the frittata for breakfast, brunch, or dinner. It's a versatile dish that can be enjoyed any time of day.
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Region: Italian