Breakfast 
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Frittata Recipe
Ingredients
- 8 large eggs
- 1/2 cup milk or non-dairy milk e.g., almond milk, soy milk
- 1 tbsp olive oil
- 1 small onion diced
- 1 bell pepper diced
- 1 cup baby spinach or chopped spinach
- 1 cup cherry tomatoes halved
- 1/2 cup grated cheese e.g., cheddar, mozzarella, or non-dairy cheese
- Salt and pepper to taste
- Fresh herbs such as parsley or chives, for garnish
Instructions
- Preheat your oven's broiler.
- In a bowl, whisk together the eggs and milk. Season with a pinch of salt and pepper. Set aside.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes or until the vegetables are softened.
- Add the baby spinach to the skillet and cook for an additional 1-2 minutes until it wilts.
- Pour the egg mixture into the skillet over the sautéed vegetables.
- Arrange the halved cherry tomatoes on top of the egg mixture.
- Sprinkle the grated cheese evenly over the top.
- Cook the frittata on the stovetop for about 5-6 minutes, or until the edges are set, but the center is still slightly runny.
- Transfer the skillet to the preheated broiler and broil for about 3-4 minutes, or until the top is golden brown and the center is fully set.
- Remove the skillet from the oven (remember that the handle will be hot!) and let the frittata cool slightly.
- Carefully slide a spatula around the edges of the frittata to loosen it from the skillet.
- Slice the frittata into wedges and serve.
- Garnish with fresh herbs, if desired.
- Enjoy your delicious vegetarian frittata as a breakfast, brunch, or lunch option!
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
