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Vegetable Frittata
Created by: Howcan Team
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the broiler in your oven.
- In a bowl, whisk together 6 large eggs, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
- Heat 1 tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Add 1 small diced onion, 1 diced bell pepper, and 1 cup of sliced mushrooms. Cook for 5-7 minutes until the vegetables are softened.
- Add 2 cups of baby spinach to the skillet and cook for an additional 2 minutes until wilted.
- Pour the egg mixture over the vegetables in the skillet. Cook for 3-4 minutes, lifting the edges of the frittata with a spatula to let the uncooked egg flow underneath.
- Sprinkle 1/2 cup of shredded cheddar cheese over the top of the frittata.
- Place the skillet under the broiler and broil for 3-4 minutes until the top is set and golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
The Vegetable Frittata has a rich history dating back to ancient Roman times, where it was a popular dish among the working class. This versatile egg-based dish has since evolved into a beloved Italian classic, known for its flavorful combination of eggs, vegetables, and cheese. Renowned chefs like Lidia Bastianich and Mario Batali have popularized the dish in the United States, incorporating a variety of seasonal vegetables and herbs. Today, the best versions of this dish can be found in Italian trattorias and brunch spots across the country. The key to a perfect Vegetable Frittata lies in using fresh, high-quality vegetables and achieving the ideal balance of flavors and textures. For a twist, consider adding a dollop of pesto or serving it with a side of arugula salad.
40 min
4 servings
220 calories
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