Gluten-Free Vegetable Frittata

Ingredients

• 6 large eggs
• 0.25 cup milk
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup diced bell peppers (any color)
• 1 cup baby spinach
• 0.5 cup cherry tomatoes, halved
• 0.5 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. 1 Preheat your oven to 375°F (190°C) so it's ready for baking. This ensures even cooking for your frittata.
2. 2 In a medium bowl, whisk together the 6 large eggs, 0.25 cup of milk, 0.5 tsp of salt, and 0.25 tsp of black pepper until well combined and slightly frothy. This creates the base for your savory custard.
3. 3 Heat 2 tbsp of olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the 1 cup of diced bell peppers and sauté for about 3-4 minutes until they begin to soften and become fragrant. Then, add the 1 cup of baby spinach and cook for another 1-2 minutes, stirring gently, until it wilts down.
4. 4 Scatter the halved cherry tomatoes evenly over the softened vegetables in the skillet. Carefully pour the whisked egg mixture over the vegetables, ensuring it covers them evenly. Sprinkle the 0.5 cup of shredded cheddar cheese over the top of the egg mixture.
5. 5 Transfer the oven-safe skillet to the preheated oven. Bake for approximately 15-18 minutes, or until the frittata is set in the center and the cheese is melted and lightly golden. You can test for doneness by gently shaking the pan; the center should not jiggle. Let it cool slightly for a few minutes before slicing into wedges and serving warm.

Nutrition (per serving)

Tips & Notes

• Cook the spinach until it wilts and its liquid evaporates before adding the eggs so the frittata isn't watery.
• Use an oven-safe skillet with a metal handle, since it goes into the oven.
• Let the frittata rest for 5 minutes before slicing so it sets.

Common questions