Herbed Frittata with Roasted Vegetables

This Herbed Frittata combines traditional Italian flavors with a touch of creativity through the addition of seasonal roasted vegetables. The fluffy eggs are infused with fresh herbs, creating a light yet satisfying dish perfect for any meal of the day. It’s vegetarian and rich in protein, making it a nutritious choice.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup bell pepper, diced
• 1/2 onion, diced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the fresh herbs.
3. In a large oven-safe skillet, heat olive oil over medium heat. Add the onion, zucchini, and bell pepper. Sauté until softened, about 5 minutes.
4. Add the cherry tomatoes and cook for an additional 2 minutes.
5. Pour the egg mixture over the sautéed vegetables and gently stir to distribute evenly.
6. Sprinkle the grated Parmesan cheese on top.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden.
8. Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.