Description
A delightful frittata featuring fresh seasonal vegetables, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup mixed seasonal vegetables (e.g., asparagus, spinach, cherry tomatoes)
- 1 cup cheese (e.g., feta or cheddar)
- Salt and pepper to taste
- Olive oil or butter for cooking
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs and milk in a bowl and season with salt and pepper.
- Prepare an oven-safe skillet with oil or butter over medium heat.
- Sauté the mixed seasonal vegetables for 3-5 minutes until tender.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Add the cheese on top of the egg mixture.
- Cook on the stovetop for about 5 minutes until edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until puffed and golden.
- Cool for a few minutes, then slice and serve warm.
Notes
For added flavor, consider drizzling olive oil or balsamic glaze before serving. Pairs well with a light salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 330mg
Keywords: frittata, spring vegetables, brunch recipe, vegetarian, easy meal