Description
A delicious frittata made with leftover vegetables, perfect for a spring meal.
Ingredients
Scale
- 6 large eggs
- 1 cup leftover vegetables (such as bell peppers, spinach, and zucchini)
- 1 cup shredded cheese (cheddar or feta)
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the leftover vegetables to the skillet and sauté for 3-4 minutes until heated through.
- Pour the egg mixture over the vegetables and cook for 2-3 minutes until the edges start to set.
- Sprinkle cheese on top and transfer the skillet to the oven.
- Bake for 15-20 minutes or until the frittata is set and golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to use any leftover vegetables you have on hand.
- This frittata can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg