Vegetable Frittata with Herbs

Instructions

1. Step 1

   Preheat the oven to 190°C. Prepare the vegetables and herbs as described in the ingredient list.

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Whisk the eggs and milk until uniform. Stir in the Parmesan, parsley, chives, salt, and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Chive, 8.0 piece Egg, 60.0 gr Parmesan Cheese, 15.0 gr Parsley, 5.0 gr Salt, 120.0 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 and cook until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Onion, 1.0 piece Red Bell Pepper

   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: 8.0 gr Garlic, 1.0 piece Zucchini

   Cookware: oven-safe skillet, spatula

5. Step 5

   Add the spinach and stir just until wilted.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr Baby Spinach

   Cookware: oven-safe skillet, spatula

6. Step 6

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

   Timer: 3 min (fixed)

   Cookware: oven-safe skillet, spatula

7. Step 7

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

   Timer: 10 min (fixed)

   Cookware: oven, Oven mitt, oven-safe skillet

8. Step 8

   Rest the frittata in the skillet, then cut it into six wedges and serve.

   Timer: 5 min (fixed)

   Cookware: Oven mitt, oven-safe skillet