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.
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
Serving: 100gCalories: 250kcalCarbohydrates: 6gProtéines: 18gFat: 17gSucre: 3g
Tried this recipe?Let us know how it was!