Summer Vegetable Frittata (Print-Friendly Format)
Fluffy frittata filled with zucchini, peppers, and spinach. Enjoy warm or cold for a versatile meal.
# Required Ingredients:
→ Produce
01 -
1 medium zucchini, sliced
02 -
1 cup bell peppers, diced
03 -
2 cups fresh spinach leaves
04 -
1 medium sweet onion, thinly sliced
→ Dairy
05 -
1/2 cup feta cheese, crumbled
→ Pantry
06 -
2 tablespoons extra virgin olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Protein
09 -
6 large free-range eggs
# How to Make It:
01 -
Wash and slice zucchini and sweet onion. Dice bell peppers into bite-sized pieces.
02 -
In an oven-safe skillet, heat olive oil over medium heat. Add sliced onion and diced bell peppers, sauté for 5 minutes until softened.
03 -
Add sliced zucchini and fresh spinach to the skillet. Cook for 4 minutes until spinach is wilted and zucchini is just tender.
04 -
In a mixing bowl, whisk eggs with salt and freshly ground pepper until well blended.
05 -
Pour whisked eggs evenly over the sautéed vegetables in the skillet. Sprinkle crumbled feta cheese over the top.
06 -
Cook over low heat for approximately 5 minutes until the edges are set but the center remains slightly runny.
07 -
Transfer skillet to a preheated oven at 190°C. Bake for 15–20 minutes until the frittata is puffed and golden brown.
08 -
Remove from oven, allow to cool slightly, then cut into slices. Serve warm or at room temperature.
# Additional Information:
01 -
A well-seasoned, oven-safe skillet ensures even cooking and easy release of the frittata.