Description
This Frittata is a versatile and delicious dish that’s perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and cheese, it’s a healthy and satisfying meal that’s easy to customize to your liking.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 1/2 cups sliced mushrooms (about 4 oz)
- 1 cup bell peppers, thinly sliced (about 4 oz)
- 1 cup zucchini, quartered (about 4 oz)
- 8 large eggs
- 1/4 cup heavy cream (or any milk of your choice)
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2/3 cup shredded cheddar cheese
Instructions
- Preheat and Sauté Vegetables: Preheat oven to 350°F (176°C). Heat olive oil in a 10-inch cast iron skillet (or oven-safe skillet) over medium heat. Add mushrooms, bell peppers, and zucchini. Sauté for 6-10 minutes, or until softened and browned.
- Whisk Eggs: In a large bowl, whisk together eggs, heavy cream (or milk), salt, and pepper.
- Combine and Bake: Pour the egg mixture into the skillet with the sautéed vegetables. Sprinkle with shredded cheese. Carefully transfer the skillet to the preheated oven.
- Bake: Bake for 15-20 minutes, or until the frittata is puffy and set in the center. Do not overbake or let it brown too much.
- Cool and Serve: Remove from oven and let cool for a few minutes before slicing and serving.
Notes
- Vegetable Variations: Use your favorite vegetables, such as onions, spinach, tomatoes, or asparagus.
- Cheese Options: Try different cheeses, like Gruyere, Monterey Jack, or feta cheese.
- Meat Additions: Add cooked bacon, sausage, or ham for a heartier frittata.
- Serving Suggestions: Serve with a side salad, toast, or roasted potatoes.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 150kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
