Vegetable Frittata – a delicious recipe with eggs, milk, salt, pepper, olive oil, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
2
Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and saute until softened, about 7 minutes. Stir in spinach and saute until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
3
Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.
452
kcal
Calories
34
g
Fat
7
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 large eggs, 1/3 cup milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.
Yes, Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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