Vegetable Frittata.

Start your day with a burst of flavor and nutrition with this delightful Vegetable Frittata recipe. Frittatas are versatile dishes that allow you to incorporate a variety of vegetables, herbs, and cheeses, making them perfect for using up any leftover ingredients in your fridge. Whether you’re looking for a quick and easy breakfast option, a light lunch, or a satisfying dinner, this Vegetable Frittata is sure to please your palate and leave you feeling satisfied and energized. Let’s dive into the recipe and explore some variations to suit your taste preferences.

Ingredients:

• 6 large eggs
• 1/4 cup milk or heavy cream
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced (any color)
• 1 cup sliced mushrooms
• 1 cup chopped spinach or kale
• 1 medium tomato, diced
• 1/2 cup shredded cheese (such as cheddar, mozzarella, or feta)
• Salt and pepper to taste
• Fresh herbs (such as parsley, basil, or chives) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs and milk or heavy cream until well combined. Season with salt and pepper to taste.
3. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 3-4 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 4-5 minutes.
5. Stir in the chopped spinach or kale and cook until wilted, about 2 minutes.
6. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle diced tomatoes and shredded cheese on top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
8. Once cooked, remove the skillet from the oven and let the frittata cool slightly before slicing into wedges. Garnish with fresh herbs and serve warm.

Cooking Notes:

• Feel free to customize the vegetables in this frittata based on what you have on hand or your personal preferences. You can add diced zucchini, broccoli florets, diced potatoes, or any other vegetables you enjoy.
• To make this frittata dairy-free, you can omit the cheese or use dairy-free cheese alternatives. Coconut milk can be used as a substitute for milk or heavy cream.
• Make sure to use an oven-safe skillet or pan when baking the frittata in the oven. If you don’t have an oven-safe skillet, you can transfer the cooked vegetables to a greased baking dish before adding the egg mixture.

Variations:

1. Mediterranean Frittata: Add diced sun-dried tomatoes, sliced black olives, crumbled feta cheese, and chopped fresh basil for a Mediterranean twist.
2. Tex-Mex Frittata: Incorporate diced jalapeños, black beans, corn kernels, diced avocado, and shredded pepper jack cheese for a spicy Tex-Mex flavor profile.
3. Italian Frittata: Use diced pancetta or cooked Italian sausage, roasted red peppers, artichoke hearts, and shredded Parmesan cheese for an Italian-inspired frittata.

Keto and Low-Carb Version:

For a keto and low-carb version of this Vegetable Frittata, you can omit the milk or heavy cream and use full-fat dairy products such as cheese and cream cheese. Additionally, you can increase the amount of vegetables and incorporate high-fat ingredients like avocado or bacon to boost the fat content. Serve with a side of avocado slices or a dollop of sour cream for added richness.

With its vibrant colors, hearty vegetables, and creamy eggs, this Vegetable Frittata is a nutritious and satisfying meal that’s perfect for any time of day. Whether you’re cooking for breakfast, brunch, lunch, or dinner, this versatile dish can be customized to suit your taste preferences and dietary needs. Experiment with different vegetable combinations, cheeses, and seasonings to create your own signature frittata masterpiece. Enjoy the wholesome goodness of this Vegetable Frittata and savor every bite