Italian Vegetable Frittata
Italian Vegetable Frittata with asparagus, mixed medley cherry tomatoes, sweet mini peppers, spinach, Italian herbs, and crumbled feta cheese.
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Servings: 8
Equipment
- large skillet or pan (oven safe)
- medium bowl
Ingredients
- 8 eggs
- ½ cup milk
- 2 tbsp olive oil
- 1½ tsp garlic minced
- 6-8 asparagus spears cut into 1-2" pieces
- 4-5 sweet mini peppers cut into rings
- 10 mixed medley cherry tomatoes halved
- 3 cups spinach
- ½ tsp Italian herb seasoning
- ¼ tsp salt and pepper each
- ½ cup feta cheese crumbled
Instructions
- Preheat oven 400°F.
- In a medium bowl, beat together eggs and milk. Set aside.
- Heat a large skillet over medium heat. Once hot add oil then garlic.Cook garlic until fragrant. Add asparagus and peppers. Saute vegetables for about 5 minutes.
- Add tomatoes and spinach, cook until spinach wilts.Sprinkle in Italian seasoning, salt, and pepper. Arrange vegetables in a single layer.Pour the egg mixture over the vegetables. Cook until edges start to set.Transfer to the oven to continue baking, approximately 15 minutes until cooked completely through and the center is set.
- Let cool slightly, but serve hot.Store in an airtight container in the refrigerator for 3-4 days.