Frittata with Vegetables

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Whisk the eggs, milk, Parmesan, salt, and 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, 40.0 gr Parmesan Cheese, 3.0 gr Salt, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion, bell pepper, and zucchini, then cook until softened and lightly colored.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 80.0 gr Onion, 100.0 gr Red Bell Pepper, 120.0 gr Zucchini

   Cookware: ovenproof skillet, spatula

4. Step 4

   Add the spinach and cook over medium heat until wilted and excess moisture has evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Spinach

   Cookware: ovenproof skillet, spatula

5. Step 5

   Reduce to low heat and pour the prepared egg mixture evenly over the vegetables. Cook without stirring until the edges begin to set.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, ovenproof skillet, spatula

6. Step 6

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

   Timer: 10 min (fixed)

   Cookware: Food Thermometer, oven, ovenproof skillet

7. Step 7

   Let the frittata rest in the skillet before slicing and serving.

   Timer: 5 min (fixed)

   Cookware: ovenproof skillet