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Frittatas have become a staple in kitchens around the world, celebrated for their versatility and ease of preparation. This delicious egg-based dish can be enjoyed for breakfast, brunch, lunch, or even dinner, making it an adaptable option for any meal of the day. The beauty of a frittata lies not only in its simplicity but also in its ability to showcase an array of colorful vegetables, turning a humble dish into a vibrant feast for the eyes. Whether you are hosting a brunch with friends, preparing a quick weeknight dinner, or simply seeking a nutritious meal, the colorful veggie frittata is sure to impress.

Veggie Frittata with Bell Peppers, Onions, and Mushrooms

Brighten up your breakfast with this colorful veggie frittata! Packed with vibrant bell peppers, mushrooms, and fresh spinach, this dish is as nutritious as it is delicious. Whip up a simple egg mixture, sauté your favorite veggies, and let it bake to perfection. Ideal for brunch or a light dinner, this frittata will impress your family and friends. Add fresh herbs for a delightful finish! Try it today for a tasty, wholesome meal.
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Ingredients
  

6 large eggs

1/4 cup milk (dairy or non-dairy)

1 cup bell peppers, diced (red, yellow, and green for color)

1 medium onion, finely chopped

1 cup mushrooms, sliced (button or cremini work well)

1 cup fresh spinach, chopped

1/2 cup shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh herbs for garnish (such as parsley or chives)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

      Heat olive oil in a large, oven-safe skillet over medium heat.

        Add the chopped onion and sauté for about 3-4 minutes until translucent.

          Stir in the bell peppers and mushrooms, cooking for an additional 5-7 minutes until softened.

            Add the spinach to the skillet and cook for another 2 minutes until wilted.

              Evenly distribute the veggies in the skillet, then pour the egg mixture over the top.

                Sprinkle the shredded cheese evenly over the egg mixture.

                  Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

                    Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and fully cooked in the center. A knife inserted should come out clean.

                      Once baked, remove the skillet from the oven and let it cool for a few minutes.

                        Garnish with fresh herbs before slicing into wedges and serving.

                          Prep Time: 10 min | Total Time: 40 min | Servings: 4-6