Garden Medley Frittata
Whip up a delicious frittata using your leftover vegetables. This hearty and flavorful dish is a perfect way to use up those odds and ends from your garden. Packed with nutritious veggies and eggs, it's a fantastic breakfast or brunch option that will leave you craving for more!
ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cooked broccoli florets
- ½ cup cooked corn kernels
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large oven-safe skillet, heat the olive oil over medium heat.
- 3.
Add the onion and garlic, sauté until golden and fragrant.
- 4.
Stir in the bell pepper, zucchini, broccoli, and corn. Cook until the vegetables are tender.
- 5.
In a bowl, whisk together eggs, milk, salt, and pepper.
- 6.
Pour the egg mixture over the cooked vegetables, ensuring they are evenly coated.
- 7.
Sprinkle the shredded cheese over the top.
- 8.
Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the frittata is set and slightly golden.
- 9.
Remove from the oven and let it cool for a few minutes.
- 10.
Garnish with fresh herbs if desired.
- 11.
Slice into wedges and serve warm.