Recipe Instructions:
Ingredients:
8 large eggs
1/2 cup (120 ml) milk or heavy cream
1 cup (150 grams) roasted vegetables (such as bell peppers, zucchini, cherry tomatoes, and onions)
1 cup (100 grams) shredded cheese (cheddar, mozzarella, or your choice)
Salt and pepper, to taste
2 tablespoons (30 ml) olive oil
Fresh herbs (such as parsley or basil), chopped for garnish
Whole-wheat toast, for serving
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) oven-safe skillet or baking dish with olive oil.
Prepare Egg Mixture:
In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
Assemble Frittata:
Pour the egg mixture into the prepared skillet. Add the roasted vegetables and shredded cheese evenly over the eggs.
Bake:
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden on top.
Cool and Garnish:
Remove from the oven and let it cool slightly. Sprinkle chopped fresh herbs over the frittata.
Serve:
Cut into wedges and serve warm with whole-wheat toast on the side.
