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- 6 large eggs - 1 cup spinach, chopped - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 small red onion, diced - 1/2 cup feta cheese, crumbled - 1/4 cup milk (or dairy-free alternative) - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - Fresh herbs (like parsley or chives) for garnish The ingredients for the vegetable frittata with feta are simple yet delicious. You start with fresh eggs, which give the dish its rich base. The spinach adds a nice pop of green and boosts the nutrition. Bell peppers bring sweetness, while zucchini adds a soft texture. Red onion gives a bit of sharpness, and feta cheese adds a creamy tang. - Dairy-free substitutes: If you prefer dairy-free, try using plant-based cheese. It works well in this recipe. - Seasonal vegetables: You can swap in seasonal veggies like asparagus in spring or squash in fall. - Vegan egg alternatives: For a vegan twist, use chickpea flour mixed with water to mimic eggs. These alternatives keep your frittata fresh and exciting. Feel free to mix and match! - Preheat your oven to 375°F (190°C). - In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano. - Heat olive oil in a large skillet over medium heat. - Add the diced onion and bell pepper, and sauté for 3-5 minutes. - Next, add the diced zucchini and cook for another 2-3 minutes. - Stir in the chopped spinach and cook until it wilts, about 1-2 minutes. - Pour the egg mixture over the sautéed vegetables in the skillet. - Sprinkle the crumbled feta cheese evenly on top. - Cook on the stovetop for 2-3 minutes, until the edges start to set. - Transfer the skillet to the oven and bake for 15-20 minutes. - Look for a lightly golden top and fully set frittata. You can find the full recipe above, but this step-by-step guide gives you everything you need to create a delicious vegetable frittata with feta. To make a great frittata, timing is key. Add cheese and herbs right before baking. This helps them keep their flavor and texture. Cooking your vegetables well also matters. Overcooked veggies can lose their taste and crunch. Sauté them until soft, but not mushy. One common mistake is overcrowding the skillet. If you add too many vegetables, the frittata may not cook evenly. It's better to stick to the recipe. Another mistake is slicing too soon. Let the frittata cool for a few minutes first. This helps the slices hold their shape. Garnishing can elevate your frittata. Try fresh herbs like parsley or chives on top. You can also add a drizzle of olive oil for shine. Serve your frittata warm and cut into wedges. It looks beautiful and tastes even better. For a fun twist, pair it with a light salad. {{image_2}} You can mix and match veggies in your frittata. Some great options include: - Broccoli and cheddar: This combo gives a nice crunch and rich flavor. - Mushrooms and goat cheese: Earthy mushrooms pair well with creamy goat cheese. To make your frittata even better, consider these tips: - Adding spices like paprika or cumin can boost the flavor. These spices add warmth and depth. - Using different types of cheese can change the taste. Try mozzarella for a mild flavor or pepper jack for a kick. Think about what to serve with your frittata. Here are some ideas: - Side dishes like mixed greens or fresh fruit can balance the meal. - This frittata works well for breakfast or brunch. Serve it with toast for a filling meal. For the full recipe, check out the details provided earlier. To keep your frittata fresh, store it in the fridge. Place it in a tight container. This keeps out air and moisture. You can store it for up to four days. If you have slices, separate them with parchment paper. This prevents sticking. You can reheat your frittata in two ways: the oven or the microwave. For the oven, set it to 350°F (175°C). Place the frittata on a baking sheet and warm it for about 10-15 minutes. This method keeps the texture nice and fluffy. If you use the microwave, heat it in short bursts. Start with 30 seconds on medium power. Check if it’s warm. Repeat until heated through. Be careful not to overcook, as this can make it rubbery. You can freeze frittata for later. Cut it into slices first. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Squeeze out the air before sealing. This helps keep the flavor. To thaw, place it in the fridge overnight. You can then reheat it in the oven or microwave. For best taste, eat it within three months. To check if your frittata is done, look for a few signs. The edges should be firm, and the center should not jiggle. The top will have a light golden color. You can also use a toothpick. Insert it into the center; if it comes out clean, your frittata is ready. Yes, you can make a frittata ahead of time. It’s best to cook it and let it cool. Then, cover it tightly in the fridge. It will stay fresh for up to three days. Just reheat it when you are ready to eat. To make a gluten-free frittata, use gluten-free ingredients. Eggs, vegetables, and feta cheese are naturally gluten-free. Always check labels on any packaged items. If you have specific dietary needs, feel free to adapt the recipe accordingly. You can also use a dairy-free milk for a twist. Enjoy your colorful Vegetable Frittata with Feta! For the full recipe, check out the section above. A frittata is a versatile dish that brings eggs and veggies together. You can mix and match ingredients to suit your taste and diet. Remember key steps: cook vegetables well and avoid an overcrowded pan. With proper storage, your frittata can last and taste great for days. Trying variations can also keep things exciting. Cooking should be fun, and sharing the dish enhances the joy. Enjoy your cooking, and make this frittata your own!

Vegetable Frittata with Feta

Discover the vibrant flavors of a Colorful Vegetable Frittata with Feta that’s perfect for brunch or a healthy meal any time! This easy recipe combines fresh veggies like spinach, zucchini, and bell peppers, all topped with creamy feta cheese for a delicious twist. Ready in just 30 minutes, this frittata is sure to impress. Click through to explore the full recipe and bring a burst of color to your kitchen!
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Ingredients
  

6 large eggs

1 cup spinach, chopped

1 bell pepper (any color), diced

1 zucchini, diced

1 small red onion, diced

1/2 cup feta cheese, crumbled

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

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

Fresh herbs (like parsley or chives) for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until well blended.

      Heat olive oil in a large oven-safe skillet over medium heat. Add the diced red onion and bell pepper, sauté for about 3-5 minutes, or until softened.

        Add the diced zucchini and cook for another 2-3 minutes. Finally, stir in the chopped spinach and cook until wilted, about 1-2 minutes.

          Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the crumbled feta cheese evenly on top.

            Cook on the stovetop for 2-3 minutes without stirring, until the edges start to set.

              Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and the top is lightly golden.

                Remove from the oven and let it cool for a few minutes. Slice into wedges.

                  Garnish with fresh herbs and serve warm.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4