Veggie Frittata

Ingredients

Instructions

1. 1

   Heat the oven to 400°F (200°C). In an oven-safe skillet (cast iron is ideal, 10-inch), heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and cook 4 minutes until soft.

2. 2

   Add 1 cup sliced mushrooms, 1 cup chopped broccoli florets, and 1 sliced bell pepper. Cook 5-6 minutes until tender and any excess moisture has cooked off. The vegetables must be dry — wet vegetables make watery frittata.

3. 3

   Add 3 cups of fresh baby spinach in batches and toss until wilted. Season the vegetables with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme. Add 2 minced garlic cloves, cook 30 seconds.

4. 4

   In a bowl, whisk 8 large eggs with ½ cup of whole milk, ½ teaspoon salt, ¼ teaspoon black pepper. Whisk until fully blended — visible streaks of yolk and white = uneven cooking.

5. 5

   Pour the eggs over the vegetables in the skillet. Distribute 1 cup of crumbled feta (or shredded cheese of choice) over the top. Don't stir — let the eggs settle around the vegetables.

6. 6

   Bake 18-22 minutes until the eggs are set in the center (no jiggle when you shake the pan) and the top is lightly golden. Cool 5 minutes, then slice into wedges. Serve warm or at room temperature with a green salad.