LA FRITTATA FILANTE ALTA E SOFFICE PERFETTA PER UNA CENA

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and convenient.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onions and garlic until translucent, about 3-4 minutes.

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

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

In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.

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

Sprinkle cheese and herbs evenly over the top.

Cook on the stovetop for 2-3 minutes until the edges start to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden.

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

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens