Vegetable Frittata

🛒 Ingredients

• Large Eggs 300 g · 468 kcal
• Red Bell Pepper 150 g · 45 kcal
• Yellow Onion 75 g · 30 kcal
• Mushrooms 100 g · 22 kcal
• Fresh Spinach 100 g · 23 kcal
• Olive Oil 14 g · 120 kcal
• Milk 30 g · 19 kcal
• Parmesan Cheese, grated 30 g · 117 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Dice the bell pepper and onion, slice the mushrooms, and roughly chop the spinach.
2. Heat olive oil in an oven-safe, non-stick skillet over medium heat. Sauté the onion and bell pepper for 5-7 minutes until softened.
3. Add the sliced mushrooms and cook for another 3-5 minutes until they release their liquid. Stir in the chopped spinach until it wilts.
4. In a separate bowl, whisk the eggs with milk, a pinch of salt, and black pepper. Stir in the grated Parmesan cheese.
5. Pour the egg mixture evenly over the cooked vegetables in the skillet. Cook on the stovetop for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed, golden, and set in the center.
7. Let it rest for a few minutes before slicing and serving. Garnish with fresh herbs if desired.