Breakfast
Vegetable and Cheese Frittata
A colorful and hearty frittata bursting with fresh vegetables and melted cheddar, all cooked to perfection in VIOS extra virgin olive oil for a wholesome and flavorful breakfast or brunch.
Time: 40 minutes
Servings: 4 servings
Ingredients
- 2 tbsp VIOS premium extra virgin olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup baby spinach, chopped
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet with VIOS extra virgin olive oil.
- Heat the skillet over medium heat. Add onion and bell pepper and cook for 4–5 minutes until softened. Stir in zucchini and cook another 3–4 minutes. Add spinach and cook until just wilted. Remove from heat.
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the cooked vegetables in the skillet. Sprinkle shredded cheese on top.
- Transfer the skillet to the preheated oven and bake for 18–22 minutes, or until the eggs are fully set and the top is lightly golden.
- Let the frittata rest for 5 minutes before slicing into wedges. Serve warm as a hearty breakfast or brunch dish.
