Veggie Packed Frittata with Feta

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, salt, and pepper in a bowl.
3. 3 Heat olive oil in an oven-safe skillet over medium heat.
4. 4 Add onion and red bell pepper; cook until softened.
5. 5 Stir in spinach until wilted.
6. 6 Pour egg mixture over veggies.
7. 7 Sprinkle feta cheese evenly over the top.
8. 8 Transfer skillet to the oven and bake for 15-20 minutes, or until set.
9. 9 Garnish with parsley before serving.

Equipment

• Oven-safe skillet
• Whisk
• Oven

Variations

• Add cooked diced ham or crumbled cooked bacon for a heartier version.
• Include sautéed mushrooms or diced zucchini for extra veggie goodness.

Substitutions

• Substitute feta with goat cheese if preferred.
• Use cheddar cheese for a more traditional frittata flavor.

Pairings

• Pair with a tangy yogurt sauce or a simple arugula salad.

Nutrition

Tips

• Use any seasonal veggies you have on hand.
• For a dairy-free option, substitute milk with almond milk.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 30 seconds.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a toaster oven or microwave.

Serving Suggestions

• Serve with a fresh fruit salad or crusty bread on the side.

FAQ