Herb Frittata - Vegetarian

The Garden Herb Frittata brings together the vibrant, aromatic flavors of fresh herbs with the satisfying heartiness of eggs and vegetables. Each wedge reveals a colorful mosaic of ingredients that not only tantalize the taste buds but also provide wholesome nourishment.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 250 kcal

Ingrédients

8 large eggs

1/4 cup milk

2 tablespoons olive oil

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

1/2 cup shredded parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/2 cup diced tomatoes

1/2 cup thinly sliced mushrooms

1 medium onion, finely chopped

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes until well combined.
Heat the olive oil in an oven-safe skillet over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 3 minutes.
Stir in the diced tomatoes and cook for an additional 2 minutes.
Pour the egg mixture into the skillet, making sure it covers the vegetables evenly.
Sprinkle the parsley, basil, chives, and shredded parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
Let cool slightly before slicing into wedges and serving warm.

Nutrition (per 100g)

Keyword breakfast, brunch, cooking with herbs, easy recipes, egg dishes, fresh ingredients, garden herbs, healthy, herb frittata, italian cuisine, lunch, main course, nutritious, oven baked, parmesan, quick meals, vegetarian

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Herb Frittata – Vegetarian