Roasted Vegetable Frittata Recipe Vayia's Kitchen from vayiaskitchen.com
Introduction
Frittatas are a great way to use up leftover vegetables and make a filling and nutritious meal. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner. This vegetable frittata recipe is packed with flavor, protein, and nutrients. It’s easy to make and can be customized to your liking with different vegetables, cheeses, and herbs. In this article, we’ll go over the ingredients, instructions, and nutrition of this delicious vegetable frittata recipe.
Ingredients
Here are the ingredients you’ll need to make a vegetable frittata: - 1 tablespoon of olive oil - 1 onion, chopped - 2 garlic cloves, minced - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 cup of cherry tomatoes, halved - 6 large eggs - 1/2 cup of milk - Salt and pepper to taste - 1/2 cup of shredded cheddar cheese - Fresh herbs, such as parsley or basil, for garnish
Vegetables
You can use any vegetables you have on hand for this frittata. Some other great options include mushrooms, spinach, kale, broccoli, or asparagus. You can also use frozen vegetables if you don’t have fresh ones available.
Eggs
Using high-quality eggs is important for the flavor and texture of your frittata. Look for organic, cage-free eggs if possible. You can also use egg whites instead of whole eggs if you prefer a lower-fat option.
Milk
Milk adds creaminess to the frittata and helps bind the eggs together. You can use any type of milk you have on hand, including almond milk or soy milk.
Cheese
Cheddar cheese adds a nice sharpness to the frittata, but you can use any type of cheese you prefer. Some other great options include feta, goat cheese, or mozzarella.
Instructions
Here’s how to make a vegetable frittata: 1. Preheat your oven to 375°F. 2. Heat the olive oil in a large oven-safe skillet over medium heat. 3. Add the onion and garlic and cook for 2-3 minutes, until softened. 4. Add the red bell pepper and zucchini and cook for another 5-7 minutes, until the vegetables are tender. 5. Add the cherry tomatoes and cook for another 2-3 minutes, until they start to soften. 6. In a separate bowl, whisk together the eggs, milk, salt, and pepper. 7. Pour the egg mixture into the skillet with the vegetables. 8. Sprinkle the shredded cheese over the top of the eggs. 9. Transfer the skillet to the oven and bake for 15-20 minutes, until the eggs are set and the cheese is melted and golden brown. 10. Remove the skillet from the oven and let it cool for a few minutes. 11. Garnish with fresh herbs and serve hot.
Nutrition
This vegetable frittata recipe serves 4 people and has the following nutritional information per serving: - Calories: 250 - Protein: 16g - Fat: 18g - Carbohydrates: 6g - Fiber: 2g This frittata is a great source of protein and healthy fats, making it a filling and satisfying meal. It’s also low in carbohydrates and high in fiber, making it a great option for those following a low-carb or keto diet.
Conclusion
This vegetable frittata recipe is a delicious and nutritious way to use up leftover vegetables and make a filling meal. It’s easy to customize with different vegetables and cheeses, and it’s a great option for breakfast, lunch, or dinner. Give this recipe a try and enjoy a healthy and satisfying meal that’s packed with flavor!
