Description
A versatile, comforting frittata that brings together eggs, seasonal vegetables, and cheese for a delightful meal.
Ingredients
Scale
- 12 large eggs
- 1 cup fresh vegetables (spinach, bell peppers, onions, zucchini, or mushrooms)
- 1 cup cheese (cheddar, feta, or goat cheese)
- Salt and pepper to taste
- 1 tsp paprika (optional)
- Olive oil for sautéing
Instructions
- Whisk the eggs in a large bowl until well-blended, adding a pinch of salt and pepper.
- Prepare the vegetables by dicing them into small pieces and sautéing in a skillet with olive oil for 5-7 minutes.
- Combine the egg mixture with the sautéed vegetables in the skillet, stirring gently.
- Cook on low heat for 5-7 minutes until the edges begin to set.
- Finish by transferring the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes.
- Cool for a few minutes before slicing and serving warm or at room temperature.
Notes
Feel free to substitute vegetables and cheese based on your preferences! This frittata can be made ahead of time and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 360mg