Ricetta Frittata light ripiena non fritta (come al forno)

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 350°F (175°C).

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

Sauté onions until translucent, about 3-4 minutes.

Add bell peppers and zucchini; cook until softened, about 5 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

In a bowl, whisk together eggs, salt, black pepper, and herbs.

Pour the egg mixture over the sautéed vegetables in the skillet.

Cook on the stovetop for 3-4 minutes until the edges begin to set.

Sprinkle cheese on top and transfer the skillet to the oven.

Bake for 15-20 minutes until the frittata is puffed and golden.

Remove from the oven and let cool for a few minutes.

Slice into wedges and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens