This Garden Vegetable Frittata is a delightful and nutritious dish, perfect for a wholesome breakfast or brunch.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the frittata.
In a mixing bowl, whisk together the eggs and milk until well combined.
Whisking thoroughly incorporates air, making the frittata lighter.
Add the diced red bell pepper, spinach, parsley, black pepper, and half of the shredded cheese to the egg mixture. Stir to combine.
Ensure the vegetables are evenly distributed for consistent flavor.
Grease a baking dish with non-stick spray or butter. Pour the egg mixture into the dish.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle the remaining cheese on top of the mixture.
The cheese topping creates a delicious golden crust.
Bake in the preheated oven for 30 minutes, or until the frittata is set and golden on top.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the frittata cool slightly before slicing and serving. Garnish with additional parsley if desired.
Allowing it to cool slightly makes slicing easier and enhances the flavors.
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