Mediterranean Veggie Frittata

Instructions

1. Step 1

   Preheat the oven to 190°C and position a rack in the center.

   Cookware: oven

2. Step 2

   Crack the eggs into the mixing bowl. Add the milk, ⅝ tsp (3 gr) salt, black pepper, and oregano, then whisk until evenly blended.

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Oregano, 8.0 piece Egg, 60.0 ml Milk, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the oven-safe skillet over medium heat. Add the onion, red bell pepper, and ⅜ tsp (2 gr) salt; cook until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper, 2.0 gr Salt

   Cookware: oven-safe skillet, spatula

4. Step 4

   Add the zucchini and cook over medium heat until tender and excess moisture has mostly evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 gr Zucchini

   Cookware: oven-safe skillet, spatula

5. Step 5

   Stir in the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: oven-safe skillet, spatula

6. Step 6

   Add the spinach and stir over medium heat until wilted and its released moisture has evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Spinach

   Cookware: oven-safe skillet, spatula

7. Step 7

   Stir in the cherry tomatoes and cook briefly over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 150.0 gr Cherry Tomato

   Cookware: oven-safe skillet, spatula

8. Step 8

   Reduce to low heat. Pour the prepared egg mixture evenly over the vegetables, sprinkle with feta, and cook until the edges begin to set.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Feta Cheese

   Cookware: mixing bowl, oven-safe skillet

9. Step 9

   Transfer the skillet to the oven and bake at 190°C until the center is just set and reaches 71°C.

   Timer: 14 min (fixed)

   Cookware: oven, oven-safe skillet

10. Step 10

    Let the frittata rest briefly, then cut it into six wedges and serve.

    Timer: 5 min (fixed)

    Cookware: Chef Knife, cutting board, oven-safe skillet