A delightful and healthy frittata featuring fresh spring vegetables and a light, cheesy egg base.
Preheat your oven to 350°F (175°C) and lightly grease a baking dish with cooking spray.
Ensure the oven is fully preheated to achieve even cooking.
In a saucepan, bring a small amount of water to a boil, then add the asparagus, bell pepper, zucchini, and onion. Cover and cook until tender, then drain.
Don't overcook the vegetables; they should still have a slight crunch.
Spread the cooked vegetables evenly in the prepared baking dish.
Distribute the vegetables evenly for consistent flavor in every bite.
Sprinkle half of the mozzarella cheese over the vegetables.
Use freshly grated cheese for the best melting texture.
In a mixing bowl, whisk together the egg substitute, milk, dill, salt, pepper, and flour until smooth.
Whisk thoroughly to ensure the flour is fully incorporated.
Pour the egg mixture over the vegetables in the baking dish.
Pour slowly to evenly distribute the mixture.
Bake in the preheated oven for 35 minutes or until the frittata is puffed and set.
Check doneness by inserting a knife into the center; it should come out clean.
Sprinkle the remaining mozzarella and parmesan cheese over the top and let the frittata rest for 10 minutes before serving.
Allowing the frittata to rest helps it set and makes slicing easier.
Slice and serve warm. Enjoy your delicious Springtime Garden Frittata!
Pair with a side salad or crusty bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
