Savory Vegetable Frittata

Name: Savory Vegetable Frittata
Cook time: 15 min
Yield: 4 servings
Ingredients: 8 large eggs lightly beaten; 30 ml whole milk none; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 0.5 g dried oregano divided; 10 ml olive oil divided; 150 g zucchini small dice; 120 g red bell pepper small dice; 20 g scallions thinly sliced; 2 cloves garlic minced; 5 ml olive oil divided; 60 g baby spinach roughly chopped; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 0.5 g dried oregano divided; 30 g Parmesan cheese finely grated; 6 g fresh parsley chopped; 15 ml lemon juice for serving; 80 g mixed greens for serving

A quick breakfast frittata built on sautéed vegetables and eggs, baked in a skillet until just set. It is designed for a home kitchen within the thirty-minute series, with a simple salad alongside for a complete meal.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

8 large eggs lightly beaten
30 ml whole milk none
2 g fine salt divided
0.5 g black pepper freshly ground, divided
0.5 g dried oregano divided
10 ml olive oil divided
150 g zucchini small dice
120 g red bell pepper small dice
20 g scallions thinly sliced
2 cloves garlic minced
5 ml olive oil divided
60 g baby spinach roughly chopped
2 g fine salt divided
0.5 g black pepper freshly ground, divided
0.5 g dried oregano divided
30 g Parmesan cheese finely grated
6 g fresh parsley chopped
15 ml lemon juice for serving
80 g mixed greens for serving

Instructions

Heat the oven to 200 C. In a bowl, whisk the eggs with the milk, 2 g of the salt, 0.5 g of the black pepper, and 0.5 g of the oregano until evenly combined. The egg mixture looks smooth and slightly foamy.
Set a 10-inch oven-safe skillet over medium heat. Add 10 ml of the olive oil, then cook the zucchini and bell pepper for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and the edges just begin to color. The vegetables are softened but not mushy, with a little browning at the edges.
Add the scallions and garlic with the remaining 5 ml olive oil and cook for 30 seconds, then add the spinach, remaining 2 g salt, 0.5 g black pepper, and 0.5 g oregano. Stir just until the spinach wilts, about 30 to 45 seconds. The spinach is wilted and the pan is fragrant, with no raw garlic smell.
Reduce the heat to low. Pour the egg mixture into the skillet and let it sit undisturbed for 1 minute. Sprinkle the Parmesan and parsley over the top. The edges begin to set while the center remains loose.
Transfer the skillet to the oven and bake for 8 to 10 minutes, until the center is just set and no longer liquid when gently shaken. If using the greens, toss them with the lemon juice while the frittata bakes. The center is set with only a slight wobble; a knife inserted near the center comes out mostly clean.
Let the frittata rest for 3 minutes, then cut into wedges and serve warm, with the dressed greens on the side if using. The slices hold together cleanly when lifted from the pan.