Egg and Vegetable Frittata

Instructions

1. Step 1

   Preheat the oven to 190°C. Prepare the vegetables on a cutting board.

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Whisk the eggs, whole milk, Parmesan cheese, salt, and ground black pepper in a mixing bowl until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Egg, 1.0 gr Ground Black Pepper, 50.0 gr Parmesan Cheese, 4.0 gr Salt, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the oven-safe skillet over medium heat. Add the onion and bell pepper, then cook until they begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Bell Pepper, 30.0 ml Olive Oil, 100.0 gr Onion

   Cookware: oven-safe skillet, spatula

4. Step 4

   Add the zucchini and garlic. Cook over medium heat until the zucchini is tender and excess moisture has evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Garlic, 150.0 gr Zucchini

   Cookware: oven-safe skillet, spatula

5. Step 5

   Add the spinach and stir just until wilted.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 gr Spinach

   Cookware: oven-safe skillet, spatula

6. Step 6

   Reduce to low heat and distribute the vegetables evenly. Pour in the prepared egg mixture and cook without stirring until the edges begin to set.

   Timer: 2 min (fixed)

   Cookware: oven-safe skillet

7. Step 7

   Transfer the skillet to the oven and bake until the center is set and the egg reaches 71°C.

   Timer: 11 min (fixed)

   Cookware: oven, oven-safe skillet

8. Step 8

   Rest the frittata briefly, then loosen the edges and cut it into wedges for serving.

   Timer: 5 min (fixed)

   Cookware: oven-safe skillet, spatula