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Frittatas are a beloved staple in kitchens around the world, celebrated for their versatility and nourishment. These Italian-style egg dishes can be enjoyed at any time of day, whether as a hearty breakfast, a satisfying lunch, or a light dinner. The Colorful Veggie Frittata stands out for its vibrant array of fresh vegetables, making it not only a feast for the eyes but also a wholesome choice for health-conscious individuals and families alike.

Veggie Frittata with Bell Peppers, Onions, and Mushrooms

Brighten up your breakfast or brunch with this Colorful Veggie Frittata! Packed with vibrant bell peppers, mushrooms, and spinach, this dish is as nutritious as it is delicious. Whisk together eggs and milk, pour over sautéed veggies, and top with cheese for a delightful finish. Bake until puffed and golden for a perfect, easy-to-make meal. Serve warm or at room temperature for a festive touch. Ideal for gatherings or meal prep! Enjoy this veggie-packed delight!
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Ingredients
  

6 large eggs

1/4 cup milk (or dairy-free alternative)

1 cup bell peppers (red, yellow, and green), diced

1 medium onion, diced

1 cup mushrooms, sliced (cremini or button)

1 cup fresh spinach, chopped

1/2 cup shredded cheese (cheddar or feta for a twist)

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (parsley or chives), for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Sauté the Veggies: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers. Sauté for about 5 minutes until they start to soften.

      Add Mushrooms and Spinach: Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they're tender. Stir in the chopped spinach and let it wilt for about 1 minute.

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

          Combine Veggies and Egg Mixture: Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring the veggies are evenly distributed.

            Sprinkle Cheese: Evenly sprinkle the shredded cheese on top of the frittata mixture.

              Cook on Stovetop: Let the frittata cook undisturbed on the stovetop for 2-3 minutes until the edges start to set.

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

                  Cool and Serve: Remove from the oven and let it cool for a few minutes. Cut into wedges, garnish with fresh herbs, and serve warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6