Herb Garden Frittata Recipe
Seasonal vegetables, goat cheese mousse, pesto, roasted tomato, brunch salad.
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Ingredients
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Frittata Ingredients
Method
Frittata Directions
- 1
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced zucchini and bell pepper, and sauté for 5-7 minutes until softened. Add the chopped spinach and cook for an additional 2 minutes until wilted.
- 2
Mix the Egg Base
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 3
- 4
Add Goat Cheese and Tomatoes
Dollop the goat cheese and pesto over the top of the frittata, then scatter the halved cherry tomatoes on top.
- 5
Bake
Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes or until the frittata is set and lightly golden.
- 6
Serve
Remove from the oven, let cool for a few minutes, slice into wedges, and serve with a side salad.
