Vegetable Frittata

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Whisk the eggs, milk, salt, and black pepper in a mixing bowl until evenly combined.

   Ingredients used: 8.0 piece Egg, 1.0 gr Ground Black Pepper, 60.0 ml Milk, 4.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until beginning to soften.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 120.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: Heatproof Spatula, ovenproof skillet

4. Step 4

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

   Timer: 3 min (fixed)

   Ingredients used: 180.0 gr Zucchini

   Cookware: Heatproof Spatula, ovenproof skillet

5. Step 5

   Add the spinach and stir over medium heat just until wilted.

   Timer: 1 min (fixed)

   Ingredients used: 90.0 gr Baby Spinach

   Cookware: Heatproof Spatula, ovenproof skillet

6. Step 6

   Spread the vegetables evenly in the skillet, pour in the egg mixture, and sprinkle the Parmesan over the top. Cook over medium heat until the edges begin to set.

   Timer: 3 min (fixed)

   Ingredients used: 50.0 gr Parmesan Cheese

   Cookware: Heatproof Spatula, mixing bowl, ovenproof skillet

7. Step 7

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

   Timer: 12 min (fixed)

   Cookware: oven, ovenproof skillet

8. Step 8

   Let the frittata rest in the skillet, then loosen the edges and cut it into six wedges.

   Timer: 5 min (fixed)

   Cookware: Heatproof Spatula, ovenproof skillet