Description
A delicious and colorful frittata featuring seasonal vegetables and fresh herbs, perfect for a Mother’s Day brunch.
Ingredients
Scale
- 8 large eggs
- 200 g (about 1 ½ cups) chopped vegetables (bell peppers, spinach)
- 50 ml (3 tablespoons) milk
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs (parsley, dill, or chives) for garnish
Instructions
- Prepare the ingredients by gathering eggs and chopped vegetables. Chop herbs finely.
- Whisk together the eggs, milk, salt, and pepper in a large mixing bowl.
- Sauté the vegetables in a non-stick skillet over medium heat with olive oil until soft, about 5 minutes.
- Combine the egg mixture with the sautéed vegetables and cook undisturbed for 5 minutes.
- Finish by transferring the skillet to a preheated oven at 180°C (350°F) for 5–10 minutes until golden brown.
Notes
For a fluffier frittata, beat the egg whites separately until soft peaks form before folding them in.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 200mg