Frittatas are a delightful dish that always remind me of lazy Sunday brunches. I remember one summer weekend when my friends and I gathered at a quaint little cottage by the lake. The sun was shining, and the air was filled with laughter. We decided to whip up a frittata using whatever fresh vegetables we could find in the local market. The vibrant colors of the veggies mixed with the creamy eggs turned out to be a feast for the eyes and the palate. This Sun-Kissed Vegetable Frittata was born out of that joyful moment, and it has become a staple in my kitchen ever since.
Ingredients
- 8 large eggs
- 1 cup of cherry tomatoes, halved
- 1 cup of baby spinach, roughly chopped
- 1 bell pepper, diced (any color)
- 1 small onion, finely chopped
- 1 cup of feta cheese, crumbled
- 1/2 cup of milk
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs and milk until smooth. Season the mixture with salt and pepper to taste. The eggs are the canvas for our frittata, and the milk adds a lovely creaminess that makes each bite melt in your mouth.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they become translucent. The aroma of the onions cooking will fill your kitchen with warmth and nostalgia.
Next, add the diced bell pepper and cherry tomatoes to the skillet. Sauté for another 3-4 minutes, allowing the tomatoes to soften and release their juices. Stir in the chopped spinach and cook for an additional minute until wilted. This colorful medley of vegetables is the heart of the frittata, bringing both flavor and nutrition to the dish.
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring that everything is evenly distributed. Sprinkle the crumbled feta cheese on top, adding a tangy richness that perfectly complements the veggies. Let the frittata cook on the stovetop for about 2-3 minutes, just until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden on top. You can check for doneness by inserting a knife into the center; it should come out clean.
Once baked, remove the frittata from the oven and let it cool for a few minutes. Garnish with fresh herbs for an added touch of flavor and color. Slice it into wedges and serve warm or at room temperature, making it perfect for any occasion.
This Sun-Kissed Vegetable Frittata is not only easy to make but also versatile. You can customize it with your favorite vegetables or cheese. Whether you enjoy it for brunch, lunch, or dinner, it’s sure to bring sunshine to your table and create lasting memories, just like that summer day by the lake.