Vegetable Frittata
Italian home-style egg dish with vegetables and cheese for breakfast or a light dinner.
Ingredients
- Eggs6 pcs
- Zucchini1 pcs
- Bell pepper1 pcs
- Spinach100 g
- Onion1 pcs
- Parmesan60 g
- Olive oil2 tbsp
- Milk50 ml
Instructions
Cut the vegetables into small pieces and rinse the spinach.
Beat the eggs with milk, salt, pepper, and grated Parmesan.
In an oven-safe skillet, sauté the onion, pepper, and zucchini for 5–6 minutes.
Add the spinach and cook for 1 minute until wilted.
Pour in the egg mixture and cook over low heat for 3–4 minutes until the edges set.
Transfer to a 180°C oven for 8–10 minutes or cover and finish gently on the stove.
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