Vegetable Frittata

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   While the oven preheats, use the chef's knife on the cutting board to finely dice the onion, seed and dice the bell pepper, and roughly chop the spinach.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the skillet over medium heat, add 10.0 ml olive oil, the onion, bell pepper, and 2.0 gr salt, and sauté for 5 minutes until softened. Add the spinach and cook for 3 minutes, stirring until wilted and most excess moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 10.0 ml Olive Oil, 120.0 gr Onion, 2.0 gr Salt, 120.0 gr Spinach

   Cookware: skillet — medium heat

4. Step 4

   Crack the egg into the mixing bowl, add 50.0 gr cheddar cheese, 2.0 gr salt, and the black pepper, then whisk with the whisk until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 50.0 gr Cheddar Cheese, 8.0 piece Egg, 2.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Grease one 20 cm baking dish with 5.0 ml olive oil, then transfer the sautéed vegetables into it. Pour the egg mixture evenly over the vegetables.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking dish — 20 cm, mixing bowl, skillet

6. Step 6

   Sprinkle the remaining 50.0 gr cheddar cheese over the top and bake the baking dish in the oven at 190°C for 25 minutes, until the center is fully set throughout and does not jiggle.

   Timer: 25 min (fixed)

   Ingredients used: 50.0 gr Cheddar Cheese

   Cookware: baking dish, oven — 190°C

7. Step 7

   Let the frittata rest in the baking dish for 5 minutes before serving so the set custard firms slightly.

   Timer: 5 min (fixed)

   Cookware: baking dish