Vegetable Frittata
Recipe by Gingham
Eggs and whatever vegetables need using up, started on the stove and finished in the oven.
Ingredients
- 8 large eggs
- 1/3 cup milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 2 cups baby spinach
- 1/2 cup shredded cheddar or crumbled feta
Method
Heat the oven to 375°F.
Whisk the eggs, milk, salt, and pepper in a bowl.
Heat the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and pepper until soft, about 5 minutes. Add the zucchini and cook 3 minutes more, then stir in the spinach until it wilts, about 1 minute.
Spread the vegetables out evenly, pour the eggs over them, and scatter the cheese on top.
Cook without stirring until the edges begin to set, 2 to 3 minutes.
Move the skillet to the oven and bake until the middle is just set and no longer wobbles, 12 to 15 minutes.
Let it rest 5 minutes, run a spatula around the edge, and cut it into wedges.
Notes from the source
Use a nonstick or well-seasoned cast iron skillet. It's good warm, at room temperature, or cold the next day. Any mix of vegetables works, about 3 cups in all.