Cook Loose Garden Frittata

• •8 large eggs
• •0.3 cup whole milk
• •0.3 cup Parmesan cheese, grated
• •2 tablespoon extra virgin olive oil
• •0.5 small yellow onion, finely diced
• •2 garlic cloves, minced
• •0.5 red bell pepper, diced
• •1 small zucchini, diced
• •0.5 cup cherry tomatoes, halved
• •2 cup fresh spinach, packed
• •0.5 teaspoon salt
• •0.3 teaspoon freshly ground black pepper
• •0.5 cup mozzarella cheese, shredded
• •2 tablespoon fresh parsley, chopped, for garnish
• •1 tablespoon fresh chives, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Have an oven-safe, 10-inch non-stick skillet ready.

2. 2

   In a large bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Set aside.

3. 3

   Heat the olive oil in the oven-safe skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.

4. 4

   Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

5. 5

   Stir in the halved cherry tomatoes and fresh spinach. Cook just until the spinach wilts, about 1-2 minutes. Spread the vegetables evenly across the bottom of the skillet.

6. 6

   Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the shredded mozzarella cheese over the top.

7. 7

   Continue cooking on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set and pull away from the sides of the skillet.

8. 8

   Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown on top, and set in the center (a knife inserted into the center should come out clean).

9. 9

   Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing. Garnish with fresh chopped parsley and chives before serving.

Chef's Tips

• 💡Use a good quality, heavy-bottomed, oven-safe non-stick skillet (10-inch is ideal) to prevent sticking and ensure even cooking.
• 💡Do not overcook the frittata; it should be just set and slightly 'loose' or custardy in the center for the best texture. Overcooked frittatas can become rubbery.
• 💡Feel free to customize the vegetables based on what's in season or what you have on hand. Asparagus, mushrooms, or broccoli florets are great additions.
• 💡Ensure all vegetables are diced to a similar size for even cooking. Sautéing them before adding the eggs ensures they are tender and flavorful.