Vegetable Frittata with Feta Cheese
A delightful and nourishing breakfast featuring eggs, vibrant vegetables, and creamy feta cheese, perfect for busy mornings or leisurely brunches.
Ingredients
Egg Base
- 6 large large eggs Rich and golden, forming the essential base of your frittata
- 0.25 cup milk Adds a creamy texture that makes each bite tender
Vegetables
- 1 cup spinach, chopped An aromatic green that offers a burst of color and nutrients
- 0.5 pieces bell pepper, diced Sweet and crunchy, lending delightful flavor
- 0.5 cup cherry tomatoes, halved Juicy and bright, these add a refreshing zest
- 0.25 cup red onion, finely chopped Aromatic and bold, enhancing the overall flavor
Cheese and Seasoning
- 0.5 cup feta cheese, crumbled Tangy and creamy, bringing a luxurious taste
- 1 tablespoon olive oil For sautéing, adding a subtle fruitiness
- to taste Salt and pepper To enhance and balance the flavors
- Fresh herbs (optional) Such as parsley or chives for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
Cooking
- Heat olive oil in an oven-safe skillet over medium heat. Add red onion and bell pepper, sautéing for 3-5 minutes until softened.
- Add spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes become juicy.
- Pour the egg mixture over the sautéed vegetables in the skillet, cooking undisturbed for about 2 minutes.
- Sprinkle crumbled feta cheese generously over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until set and golden.
Serving
- Remove from the oven, let cool slightly, and slice into wedges.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Can be reheated in the oven or microwave.