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To make a savory vegetable frittata, gather these ingredients: - 6 large eggs - 1/2 cup whole milk - 1 cup assorted bell peppers (diced, in vibrant colors) - 1 cup zucchini (shredded) - 1/2 cup red onion (finely chopped) - 1 cup fresh spinach (roughly chopped) - 1/2 cup cherry tomatoes (halved) - 1 cup shredded cheese (options: cheddar or feta) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper (to taste) - Fresh herbs for garnish (such as parsley or basil) You can customize your frittata with these optional ingredients: - Add cooked meats like ham or bacon for protein. - Use different cheeses like goat cheese or mozzarella for unique flavors. - Swap in seasonal vegetables such as asparagus or mushrooms for a fresh twist. To make cooking easier, have these tools ready: - A large mixing bowl for whisking the eggs. - An oven-safe skillet for sautéing and baking. - A whisk for blending the egg mixture smoothly. - A spatula for stirring and serving the frittata. - A cutting board and knife to chop the vegetables. This simple list will help you create a delicious savory vegetable frittata. For the full cooking details, refer to the Full Recipe. Start by preheating your oven to 375°F (190°C). This step is key. A hot oven cooks the frittata evenly. In a large bowl, whisk together 6 large eggs and 1/2 cup whole milk. Mix until smooth. Add 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a sprinkle of salt and pepper. Stir well to blend all flavors. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add 1/2 cup finely chopped red onion and 1 cup diced assorted bell peppers. Cook for 3 to 4 minutes until soft. Next, stir in 1 cup shredded zucchini and cook for 2 more minutes. Add 1 cup roughly chopped spinach and 1/2 cup halved cherry tomatoes. Cook until the spinach wilts. Remove the skillet from heat. Pour the egg mixture over the cooked veggies. Gently stir to mix everything. Top with 1 cup shredded cheese of your choice. Place the skillet in your preheated oven. Bake for 20 to 25 minutes. The frittata is done when the center is set and the top is lightly golden. After baking, let the frittata cool for a few minutes. Cut it into wedges for serving. Enjoy this tasty dish warm or at room temperature. For extra creaminess, reheat slices in the microwave for 15 to 20 seconds before serving. This recipe is perfect for any time of day! To make your frittata creamy, use fresh eggs and whole milk. Whisk them together until smooth. Avoid overcooking it in the oven. When it’s done, let it cool for a bit. You can warm slices in the microwave for about 15 to 20 seconds to bring back the creaminess. Herbs add great taste to your frittata. Fresh herbs like parsley or basil work well. Dried herbs can also be nice. Try thyme or oregano for different flavors. Garlic powder and smoked paprika add depth. Adjust salt and pepper to your liking for a personal touch. One mistake is not preheating the oven. This can lead to uneven cooking. Also, avoid overcrowding the pan with too many veggies. This can make the frittata watery. Lastly, don’t skip the cooling step. Cutting it too soon can make it fall apart. For more tips, check the Full Recipe for more details! {{image_4}} You can add meat to your frittata for extra flavor. Ham and bacon are popular choices. Diced ham gives a nice, savory taste. Bacon adds a crispy texture and a smoky touch. Both meats pair well with the vegetables. If you use cooked meat, add it right before pouring the egg mixture. This way, the meat warms up without cooking too much. Cheese makes a frittata rich and creamy. While cheddar and feta are great options, you can try different cheeses too. Goat cheese adds a tangy flavor that brightens the dish. Mozzarella melts beautifully and gives a soft texture. Feel free to mix cheeses for a unique taste. Experimenting with cheese can change the whole vibe of your dish. Using seasonal veggies keeps your frittata fresh and exciting. In spring, try asparagus or peas for a crisp bite. Summer is great for tomatoes and corn, adding sweetness to each slice. In fall, use hearty vegetables like squash or sweet potatoes. Winter brings root veggies like carrots and turnips, which add depth. Swap veggies based on what you have at home. This not only saves money but also brings new flavors to your table. You can store leftover frittata in the fridge. First, let it cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh for up to three days. Make sure to label the container with the date. This way, you know when to eat it. If you want to save the frittata for longer, freezing is a great option. Cut the frittata into wedges. Wrap each wedge in plastic wrap. Then, place the wrapped wedges in a freezer-safe bag. Remove as much air as you can. You can freeze the frittata for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheating frittata is quick and easy. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the frittata on a baking sheet and heat for about 10 to 15 minutes. If you use the microwave, heat each slice for about 30 to 45 seconds. If you want it creamier, add a splash of milk before reheating. Enjoy your frittata just as fresh as the day you made it! For the full recipe, check out the earlier section. A frittata and an omelet are both egg dishes, but they differ in how you cook them. An omelet cooks quickly on the stovetop and is folded over. A frittata cooks slower and is often baked in the oven. You mix all the ingredients into the eggs before cooking for a frittata. This gives it a thicker, richer texture. Yes, you can make a frittata ahead of time. In fact, it tastes great when made in advance. Just cook it, let it cool, and store it in the fridge. You can serve it cold or reheat it in the oven or microwave. This makes it a perfect choice for meal prep or brunch. You can use many types of vegetables in a frittata. Some great choices include: - Bell peppers - Spinach - Zucchini - Onions - Mushrooms - Broccoli You can mix and match to your taste. Using seasonal veggies can add fresh flavor. A frittata is done when it is set in the center and has a light golden color on top. You can check by inserting a knife in the middle. If it comes out clean, it’s ready. The edges may puff up a bit, which is a good sign of a fluffy frittata. In this article, we covered the key ingredients for a perfect frittata and shared step-by-step instructions. You learned how to sauté vegetables, mix eggs, and bake to perfection. We also discussed tips to enhance flavor and avoid common mistakes. Plus, you explored variations and storage options for leftovers. Now, go ahead and create your delicious frittata. Experiment with ingredients and enjoy each bite!

Savory Vegetable Frittata

Discover how to make a delightful Savory Vegetable Frittata with this quick and easy recipe that's perfect for any time of day! Packed with vibrant vegetables and customizable to your taste, this dish is a must-try for brunch or busy mornings. Follow the step-by-step instructions to whip up a frittata everyone will love. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

6 large eggs

1/2 cup whole milk

1 cup assorted bell peppers (diced, in vibrant colors)

1 cup zucchini (shredded)

1/2 cup red onion (finely chopped)

1 cup fresh spinach (roughly chopped)

1/2 cup cherry tomatoes (halved)

1 cup shredded cheese (options: cheddar or feta)

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper (to taste)

Fresh herbs for garnish (such as parsley or basil)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot enough for cooking.

    Whisk the Egg Mixture: In a large mixing bowl, whisk the eggs together with the milk until you achieve a smooth blend. Once combined, add the garlic powder, smoked paprika, and a sprinkle of salt and pepper, stirring to incorporate all the flavors evenly.

      Sauté the Vegetables: In a large, oven-safe skillet, heat the olive oil over medium heat. Toss in the finely chopped red onion and diced bell peppers, sautéing them for about 3 to 4 minutes until they are softened and aromatic. Next, add the shredded zucchini and continue cooking for an additional 2 minutes until tender. Stir in the roughly chopped spinach and halved cherry tomatoes, cooking just until the spinach has wilted.

        Combine Ingredients: Once the vegetables are cooked, remove the skillet from the heat. Carefully pour the egg mixture over the sautéed vegetables, gently stirring to evenly distribute everything. Sprinkle the shredded cheese over the top.

          Bake the Frittata: Place the skillet in the preheated oven and bake for 20 to 25 minutes. The frittata is done when it is set in the center and exhibits a light golden color on the surface.

            Cool and Slice: After baking, allow the frittata to cool for a few minutes before cutting it into wedges for serving.

              - Professional Tip: For a creamier texture, once the frittata has cooled slightly, you can reheat individual slices in the microwave for about 15 to 20 seconds before serving to enhance the creaminess.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4-6 servings