A Vegetarian Delight: Summer Veggie Frittata

 

 Frittatas are a wonderful recipe for any time of day. They're perfect for a weekend brunch, a

quick, easy lunch, or even a light dinner. This vegetarian frittata is packed with fresh summer vegetables, but you can easily customize it with your favorite ingredients.

 

Ingredients:

 

8 large eggs

1/4 cup milk (any milk you prefer works!)

1/4 cup grated Parmesan cheese

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 small zucchini, diced

1 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup crumbled feta cheese

Fresh herbs (optional)

Instructions:

 

Preheat your oven to 400°F (200°C). Lightly grease a 10-inch oven-safe skillet.

In a large bowl, whisk together the eggs, milk, Parmesan cheese, oregano, salt, and pepper.

Heat the olive oil in the skillet over medium heat. Add the zucchini and red pepper and cook until softened about 5 minutes.

Pour the egg mixture into the skillet over the vegetables. Top with the cherry tomatoes and crumbled feta cheese.

Bake for 20-25 minutes, or until the eggs are set and the top is golden brown.

Let the frittata cool slightly before slicing and serving. Garnish with fresh herbs, if desired.

Tips:

 

For a richer flavor, you can use heavy cream instead of milk.

Don't be afraid to experiment with different vegetables! Other good options include spinach, mushrooms, onions, or broccoli.

If you don't have feta cheese, you can substitute another crumbled cheese, such as goat cheese or ricotta cheese.

Leftover frittata can be stored in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.

This vegetarian frittata is a delicious and easy way to get your daily dose of vegetables. It's also a great way to use up any leftover vegetables you have on hand. So next time you're looking for a quick and healthy meal, give this recipe a try!