Quick Breakfast Vegetable Frittata with Feta Cheese
A delightful frittata featuring creamy eggs and vibrant vegetables, perfect for a quick and nutritious breakfast.
Ingredients
Egg Base
- 6 large large eggs Creamy and rich, forming the perfect custard base.
- 0.25 cup milk Adds fluffiness and softens the eggs.
- 1 cup spinach, chopped Nutrient-packed, lending vibrant color.
Vegetables
- 0.5 cup bell pepper, diced Red or yellow for sweetness and crunch.
- 0.5 cup cherry tomatoes, halved Juicy and bright, bursting with flavor.
- 0.25 cup red onion, finely chopped Provides depth and aromatic flavor.
Flavor Enhancers
- 0.5 cup feta cheese, crumbled Tangy and creamy, the star ingredient.
- 1 tablespoon olive oil For sautéing vegetables.
- to taste none salt and pepper To enhance all flavors.
- none none fresh herbs (such as parsley or chives) For garnish and added freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for even baking.
- In a mixing bowl, whisk together eggs and milk, seasoning with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
Sautéing Vegetables
- Add chopped red onion and diced bell pepper, sauté for about 3-5 minutes until tender.
- Stir in chopped spinach and halved cherry tomatoes, cook for an additional 2-3 minutes.
Cooking Frittata
- Pour the egg mixture over the sautéed vegetables and stir gently, cooking for about 2 minutes.
- Sprinkle crumbled feta cheese on top.
- Transfer the skillet to the oven and bake for 15-20 minutes until set and slightly golden.
Serving
- Let the frittata cool slightly before slicing. Serve warm and garnish with fresh herbs.
Notes
For extra fluffiness, beat the eggs vigorously. Allow frittata to cool slightly before cutting for cleaner slices. Can be made ahead of time and stored.