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Frittatas are a beloved dish in kitchens around the world, celebrated for their versatility and ease of preparation. Originating from Italy, this egg-based dish can be customized with a variety of ingredients, making it a perfect canvas for creativity. Whether you're looking to whip up a quick breakfast, prepare a light lunch, or serve a delightful brunch for guests, frittatas can accommodate any occasion. The beauty of frittatas lies not only in their adaptability but also in the way they allow you to incorporate a wide array of vegetables, helping to elevate the nutritional value of your meal.

Veggie Frittata with Bell Peppers, Onions, and Mushrooms

Enjoy a delicious and healthy Veggie Frittata Delight that’s perfect for breakfast or brunch! Packed with mixed bell peppers, mushrooms, and spinach, this frittata is not only nutritious but also bursting with flavor. With just 10 minutes of prep and 30 minutes total cooking time, you can whip up this satisfying dish effortlessly. Top it with cheese and garnish with fresh parsley for a delightful presentation. Serve warm or at room temperature – it’s a crowd-pleaser!
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Ingredients
  

6 large eggs

1/4 cup milk

1 cup bell peppers (mixed colors), diced

1 medium onion, diced

1 cup mushrooms, sliced

1 cup spinach, chopped

1 cup shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large, oven-safe skillet, heat olive oil over medium heat. Add the diced onions and bell peppers, and sauté for about 5 minutes until they start to soften. Add the mushrooms and cook for an additional 3-4 minutes until browned. Finally, stir in the chopped spinach and cook until just wilted.

      Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and pepper until well combined.

        Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to distribute the vegetables evenly. Cook undisturbed for about 3-4 minutes until the edges begin to set.

          Add Cheese: Sprinkle the shredded cheese evenly over the top of the frittata.

            Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set.

              Cool and Serve: Remove from the oven and let it cool for a few minutes. garnish with fresh parsley before slicing. Serve warm or at room temperature.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4