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Vegetable Frittata by Marco

30 min · Easy · 4 servings
A versatile and hearty egg-based dish perfect for breakfast, lunch, or dinner, packed with fresh vegetables and simple flavors.
Ingredients
6 large eggs→1/2 cup milk→1 cup chopped bell peppers→1 cup chopped zucchini→1/2 cup shredded cheese (cheddar or mozzarella)→2 tablespoons olive oil→Salt and pepper to taste→Fresh herbs like parsley or basil for garnish (optional)→
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Method
1
Preheat the oven to 375°F (190°C).
2
In a mixing bowl, whisk together eggs, milk, salt, and pepper.
3
Heat olive oil in an oven-safe skillet over medium heat.
4
Add chopped bell peppers and zucchini; sauté until tender, about 5 minutes.
5
Pour the beaten eggs over the vegetables in the skillet.
6
Sprinkle shredded cheese evenly on top.
7
Cook on the stovetop for 2-3 minutes until the edges start to set.
8
Transfer the skillet to the preheated oven.
9
Bake for 15-20 minutes until the frittata is puffed and golden.
10
Remove from oven, let cool slightly, then garnish with fresh herbs if desired.
11
Slice and serve warm or at room temperature.
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