A veggie-packed frittata is an excellent choice for a healthy and nutritious meal, it provides a balanced combination of protein from the eggs, complex carbohydrates from the vegetables, and healthy fats from ingredients like olive oil or cheese. The variety of vegetables used to make frittata, such as spinach, mushrooms, bell peppers, and onions, offers a blend of vitamins, minerals, and antioxidants that support overall health. Vegetables are also rich sources of fiber which aids digestion and promotes feelings of fullness. Here’s a recipe on how to make this delicious meal.
Ingredients;
- Eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1tbsp olive oil or butter
- cup diced vegetables of your choice (suggestions: spinach, mushrooms, bell peppers, onions, tomatoes)
- 1/2 cup shredded cheese (cheddar, feta, goat cheese all work well)
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Instructions:
- Preheat your oven to 350°F (175°C).
- Crack the eggs into a bowl and whisk together with the milk, salt, and pepper until fully combined.
- Heat the olive oil or melt the butter in a 9-inch oven-safe skillet over medium heat.
- Add the diced vegetables and sauté for 3-5 minutes until slightly softened.
- Pour the whisked eggs over the vegetables in the skillet and let cook undisturbed for 1 minute.
- With a spatula, gently lift the edges of the frittata, tilting the pan to allow the uncooked egg to flow underneath.
- Once the bottom is set but the top still looks moist, sprinkle the shredded cheese over the top.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and the center is set.
- Remove from oven and let cool for 5 minutes. Slice into wedges.
- Serve the frittata warm, garnished with extra cheese, herbs, or salsa if desired.
The great thing about frittatas is you can use whatever veggie combination you prefer or have on hand. Feel free to get creative with different cheeses and seasonings too.