This easy vegetable frittata recipe is healthy, super delish and vegetarian. It’s perfect for sharing, so make a large one and call everybody over.
Preheat oven to 180ºC (350ºF).
Heat oil in a large ovenproof skillet over medium heat. Add zucchini, bell pepper, asparagus, mushrooms, and garlic. Sauté until softened, about 5–6 minutes.
Meanwhile, in a large bowl, whisk eggs with buttermilk, salt, and pepper.
Arrange vegetables in the skillet evenly. Pour in egg mixture. Place skillet in oven and bake until center is just set and golden on top, about 12–15 minutes. Remove and let it rest for 5 minutes before slicing.
Serve with crumbled feta cheese and cherry tomatoes, and garnish with fresh chopped parsley.
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I had some veggies that needed to be cooked so I searched this site for a veggie fritatta and luckily happened upon this recipe. TRY THIS with whatever veggies you like/have – it is terrific!!! There were leftovers so I can take a slice to work for a mid-morning snack.
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