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Easy Vegetable Frittata

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Level: Easy

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Description

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.

Ingredients

  • 1  Zucchini, Chopped
  • 1  Red Bell Pepper, Diced
  • 8  Spears Asparagus Chopped
  • 1-½ cup Sliced Mushrooms
  • 2 cloves Garlic, Minced Or Pressed
  • 1-½ Tablespoon Olive Oil
  • 8  Eggs
  • ⅓ cups Buttermilk
  • 1 teaspoon Sea Salt (or To Your Taste)
  • ¼ teaspoons Fresh Ground Black Pepper, Or To Your Taste
  • ⅓ cups Crumbled Feta Cheese
  • 1 cup Cherry Tomatoes, Halved
  • Fresh Chopped Parsley, For Garnish

Preparation

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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