Egg and Vegetable Frittata
A nutritious and flavorful frittata recipe made with fresh eggs slightly past their expiration date.
Ingredients
- 6 fresh eggs
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 350°F (175°C).
In a large oven-safe skillet, heat olive oil over medium heat.
Add the diced bell pepper, zucchini, and onion to the skillet. Sauté until the vegetables are tender, about 5 minutes.
In a bowl, whisk the fresh eggs until well beaten. Season with salt and pepper.
Pour the beaten eggs over the sautéed vegetables in the skillet.
Arrange the cherry tomato halves evenly on top of the egg mixture.
Sprinkle the shredded cheddar cheese over the vegetables and eggs.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden on top.
Remove from the oven and let it cool for a few minutes before slicing into wedges.
Serve warm and enjoy!