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Ingredients
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Base Ingredients
Seasonal Vegetables
Optional Add-ins
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Vegetables
Wash and chop the spinach, halved the cherry tomatoes, dice the bell pepper, and slice the zucchini into thin rounds.
Mixing Ingredients
- 3
Whisk Eggs
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 4
Combine with Vegetables
Fold the prepared vegetables (spinach, cherry tomatoes, bell pepper, and zucchini) into the egg mixture. If using, add the crumbled feta cheese and fresh herbs.
Cooking
- 5
Cook on Stovetop
In an oven-safe skillet, heat a tablespoon of oil over medium heat. Pour the egg and vegetable mixture into the skillet. Cook without stirring for about 5-7 minutes, or until the edges start to set.
- 6
Transfer to Oven
Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the frittata is puffed and a toothpick inserted in the center comes out clean.
Serving
- 7
Cool and Slice
Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
