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- Eggs and Dairy - 6 large eggs - 1/2 cup milk (or plant-based alternative) - Vegetables and Herbs - 1 cup spinach, chopped - 1 cup cherry tomatoes, halved - 1/2 bell pepper, diced (any color) - 1/2 onion, finely chopped - Fresh herbs (like parsley or basil) for garnish - Fats and Seasonings - 2 tablespoons olive oil - 1/2 cup feta cheese, crumbled (optional) - Salt and pepper to taste Gather these ingredients before you start. Fresh veggies add great color and taste. If you want to skip the cheese, that's fine too! But, I love how feta adds a salty kick. The olive oil helps the veggies cook and keeps the frittata moist. Remember to season with salt and pepper to bring out the flavors. This list is all you need for the full recipe. Preheating the Oven Start by preheating your oven to 375°F (190°C). This step is key to cooking the frittata evenly. A hot oven helps the frittata puff up nicely. Cooking the Vegetables In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add 1/2 of a finely chopped onion and 1/2 of a diced bell pepper. Cook these for about 3-4 minutes until they soften. Then, stir in 1 cup of halved cherry tomatoes and 1 cup of chopped spinach. Cook until the spinach wilts, which takes around 2 minutes. Whisking the Egg Mixture While the vegetables cook, grab a mixing bowl. Whisk together 6 large eggs, 1/2 cup of milk, and add salt and pepper to taste. Mix until everything is well combined and smooth. Pouring Egg Mixture Over Vegetables Once the vegetables are ready, pour the egg mixture directly into the skillet. Gently stir to make sure the veggies are evenly spread out in the eggs. If you like, sprinkle 1/2 cup of crumbled feta cheese on top for extra flavor. Initial Stovetop Cooking Cook the frittata on the stovetop for about 2-3 minutes. You will see the edges starting to set while the center remains soft. This step helps create a nice base for the frittata. Transfer to Oven Carefully transfer the skillet to your preheated oven. Make sure to use oven mitts! Cooking Time and Texture Bake the frittata for 15-20 minutes. It will puff up and should be set in the center. To check if it is done, gently shake the skillet. If the center jiggles slightly, it needs more time. Once ready, remove it from the oven and let it cool for a few minutes before slicing. Enjoy your delicious One-Pan Veggie Frittata! For the full recipe, check out the details above. - Ensuring Even Cooking: To cook your frittata evenly, use low heat. This helps the eggs set gently. Stir the veggies well before adding the egg mixture. This way, all the flavors blend nicely. Cook it on the stovetop until the edges begin to firm up. - Best Pans to Use: An oven-safe skillet works best for this dish. Cast iron gives great heat retention. You can also use a non-stick pan for easy cleanup. Just make sure it can go in the oven. - Presentation Tips: Serve the frittata warm, cut into wedges. Garnish with fresh herbs like parsley or basil. This adds color and flavor. A bright plate makes the dish more appealing. - Pairing Ideas: Enjoy your frittata with a light salad or crusty bread. A side of fruit also complements it well. This makes for a balanced and tasty meal. - How to Avoid a Soggy Bottom: To keep your frittata from being soggy, make sure to cook the vegetables first. Drain any excess liquid from ingredients like tomatoes. This helps the egg mix cook properly. - Cooking Variations: You can change the veggies based on what you have. Try mushrooms, zucchini, or asparagus for different flavors. This allows you to customize the dish to your taste. For a protein boost, add cooked bacon or sausage. For the full recipe, see the original instructions. {{image_2}} You can easily modify the One-Pan Veggie Frittata to fit your needs. Here’s how: - Dairy-Free Options: Swap the milk for almond or oat milk. This keeps the frittata creamy without dairy. You can also use coconut milk for a richer taste. - Additional Vegetables: Feel free to use any veggies you like. Zucchini, mushrooms, or kale work great. Just chop them small so they cook well. Adding flavor is key to a great frittata. Here are a few ideas: - Adding Spices and Herbs: Toss in spices like paprika or cumin for warmth. Fresh herbs, such as dill or chives, can add a burst of flavor. Sprinkle them right before serving for the best taste. - Include Proteins: Add cooked bacon, sausage, or beans for extra protein. This makes the frittata heartier and more filling. Simply mix in your proteins before pouring in the egg mixture. You can serve the frittata in fun ways: - Mini Frittatas: Use a muffin tin to make mini frittatas. They bake quicker and are perfect for snacks or brunch. Just adjust the baking time to about 15-18 minutes. - Frittata Muffins: Pour the mixture into lined muffin cups. This makes easy grab-and-go meals. You can also freeze these for a quick breakfast later. With these variations, the One-Pan Veggie Frittata stays fresh and exciting every time you make it. For the complete recipe, refer to the Full Recipe section. To keep your One-Pan Veggie Frittata fresh, store it properly. After it cools, cover it tightly with plastic wrap or use an airtight container. This method keeps it safe in the fridge for up to three days. If you want to save it longer, consider freezing it. Cut the frittata into slices and wrap each one in foil. Place the slices in a freezer bag, removing as much air as possible. This way, it lasts up to three months in the freezer. When it's time to enjoy your frittata again, reheating it is simple. The best method is the stovetop. Heat a non-stick skillet over low heat. Place the frittata slice in the pan and cover it. Heat for about 5-7 minutes until it's warm throughout. You can also use the microwave in a pinch. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat it for 30 seconds to 1 minute, checking to avoid overcooking. Each method works well, but the stovetop keeps the texture nicer. Can I use other vegetables in the frittata? Yes, you can use many types of vegetables. Some great options include zucchini, broccoli, or mushrooms. Just make sure to chop them small and cook them until soft. This helps them blend well with the eggs and gives you a tasty dish. How do I know when the frittata is done? Check the frittata after about 15 minutes in the oven. It should puff up and look firm in the center. You can insert a toothpick in the middle. If it comes out clean, your frittata is ready. How many calories per serving? One serving of this frittata has about 200 calories. This may vary based on any added ingredients, like cheese. Is this recipe gluten-free? Yes, this frittata is gluten-free! It uses no flour or gluten products. This makes it a safe choice for those with gluten intolerance. How to incorporate into meal prep? You can make the frittata at the start of the week. Slice it into wedges and store in the fridge. Pair it with some fruit or toast for quick meals. Can frittatas be made ahead of time? Absolutely! Frittatas stay fresh in the fridge for up to four days. You can also freeze them for longer storage. Just reheat when you're ready to eat. For the full recipe, check out the One-Pan Veggie Frittata. This blog post covered everything you need to know for a perfect one-pan veggie frittata. We discussed key ingredients, step-by-step instructions, and helpful tips. Variations gave you ideas to mix things up, while storage info ensured your leftovers stay fresh. A frittata is simple, tasty, and great for any meal. Now you’re ready to create your own! Enjoy cooking and savor every bite of your delicious frittata.

One-Pan Veggie Frittata

Discover the deliciousness of a One-Pan Veggie Frittata that’s perfect for any meal! With vibrant ingredients like spinach, cherry tomatoes, and bell peppers, this easy recipe is not only healthy but also packed with flavor. In just 30 minutes, you can whip up a satisfying dish that everyone will love. Click through to explore the full recipe and elevate your meal planning with this simple yet tasty frittata!
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Ingredients
  

6 large eggs

1/2 cup milk (or plant-based alternative)

1 cup spinach, chopped

1 cup cherry tomatoes, halved

1/2 bell pepper, diced (any color)

1/2 onion, finely chopped

1/2 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (like parsley or basil) for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, cooking until softened, about 3-4 minutes.

      Stir in the cherry tomatoes and spinach, cooking until the spinach wilts, around 2 minutes.

        In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

          Pour the egg mixture into the skillet over the sautéed vegetables. Gently stir to distribute the vegetables evenly.

            Cook on the stovetop for about 2-3 minutes until the edges begin to set. If using feta cheese, sprinkle it over the top at this point.

              Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.

                Once cooked, remove from the oven and let cool for a few minutes. Slice into wedges.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve the frittata warm, garnished with fresh herbs. Pair with a light salad or crusty bread for a complete meal.