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Vegetable Frittata




– 2 tablespoons olive oil
– 1 large potato, peeled and diced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 8 large eggs
– 1/2 cup milk
– 1 cup shredded cheese (cheddar or mozzarella)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add the diced potato and cook until tender, about 10 minutes.
4. Add the chopped onion and bell peppers. Sauté until the vegetables are soft, about 5-7 minutes.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper.
6. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
7. Cook on the stovetop for about 5 minutes until the edges start to set.
8. Sprinkle the shredded cheese over the top.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is fully set and the top is golden brown.
10. Let cool slightly, then slice and serve garnished with fresh herbs if desired.



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