Vegetable Frittata with Herbs

Instructions

1. Step 1

   Preheat the oven to 190°C while preparing the ingredients.

   Cookware: oven — preheat 190°C

2. Step 2

   On the cutting board, use the chef's knife to seed and dice the bell pepper, finely dice the onion, roughly chop the spinach, and finely chop the fresh parsley. In the mixing bowl, whisk the beaten egg with milk, fresh parsley, 2.0 gr salt, and black pepper until smooth and lightly frothy.

   Parallel with step: 1

   Ingredients used: 1.0 gr Black Pepper, 8.0 piece Egg, 60.0 ml Milk, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl, whisk

3. Step 3

   Heat olive oil in one 25 cm oven-safe skillet over medium heat, tilting to coat the base. Sauté onion, bell pepper, and the remaining 1.0 gr salt for 5 minutes until softened, then add spinach and sauté 3 minutes until wilted; pour in the egg mixture and scatter cheddar cheese evenly over the top.

   Timer: 8 min (scalable)

   Ingredients used: 1.0 piece Bell Pepper, 100.0 gr Cheddar Cheese, 15.0 ml Olive Oil, 0.5 piece Onion, 1.0 gr Salt, 90.0 gr Spinach

   Cookware: mixing bowl, oven-safe skillet — medium heat, spatula

4. Step 4

   Transfer the skillet to the oven and bake at 190°C for 23 minutes, until the frittata is puffed, lightly golden, and fully set with no runny center.

   Timer: 23 min (fixed)

   Cookware: oven — bake 190°C, oven-safe skillet