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Cheese and Veggie Frittata

Cheese and Veggie Frittata

By Chef

Total: 30 minutes

Ingredients

  • 6 pieces Eggs
  • 1 cup Mixed vegetables (spinach, bell peppers)
  • 1/2 cup Shredded cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Olive oil

Instructions

1

Preheat your oven to 375°F (190°C).

2

In a large bowl, crack the 6 eggs and whisk them until well beaten. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the eggs and mix until combined.

3

In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the 1 cup of mixed vegetables to the skillet and sauté for about 3-4 minutes, or until they start to soften.

4

Pour the beaten egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the vegetables evenly.

5

Sprinkle the 1/2 cup of shredded cheese evenly on top of the egg and vegetable mixture.

6

Cook on the stovetop for about 2-3 minutes, allowing the edges to set slightly.

7

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and set in the middle.

8

Remove the skillet from the oven and let it cool for a few minutes before slicing into wedges. Serve hot or at room temperature.

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Cheese and Veggie Frittata

By Chef

Cheese and Veggie Frittata - Eggs, Mixed vegetables (spinach, bell peppers) recipe

This recipe is ready in 30 minutes and features Eggs, Mixed vegetables (spinach, bell peppers), Shredded cheese and other delicious ingredients. Contains 240 calories total.

30 minutes

Ingredients

  • 6 pieces Eggs
  • 1 cup Mixed vegetables (spinach, bell peppers)
  • 1/2 cup Shredded cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Olive oil

Instructions

1

Preheat your oven to 375°F (190°C).

2

In a large bowl, crack the 6 eggs and whisk them until well beaten. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the eggs and mix until combined.

3

In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the 1 cup of mixed vegetables to the skillet and sauté for about 3-4 minutes, or until they start to soften.

4

Pour the beaten egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the vegetables evenly.

5

Sprinkle the 1/2 cup of shredded cheese evenly on top of the egg and vegetable mixture.

6

Cook on the stovetop for about 2-3 minutes, allowing the edges to set slightly.

7

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and set in the middle.

8

Remove the skillet from the oven and let it cool for a few minutes before slicing into wedges. Serve hot or at room temperature.

Nutritional Information

Calories per Serving: 240

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🥘 More with Eggs🥘 More with Mixed vegetables (spinach, bell peppers)🥘 More with Shredded cheese

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