Vegetable Frittata
I love this time of year in NE Ohio for cooking and baking, now that our gardens and local farm stands are brimming with an abundance of fresh vegetables. There are nothing like brightly colored sweet peppers and vine-ripen tomatoes, hand-picked and ready to use right now!
One of my favorite summertime meals is a vegetable frittata-extremely flavorful, healthy and quick & easy to make for breakfast, lunch or dinner! A frittata is a fancy Italian name for a dish similar to an omelette or a crust-less quiche. It can be made with a variety of vegetables, including peppers, onions, tomatoes, asparagus, zucchini and spinach, just to name a few. Of course, a protein can be added as well, such as ham, steak, chicken, salmon or shrimp, and it’s a great way to use left-overs!
Frittatas are typically baked in the oven, but I’ve discovered my air fryer oven bakes them up perfectly without having to unnecessarily heat up my kitchen! Plus, it takes only 10 minutes to bake! Please note, I’ve developed this recipe specifically for an individual serving baked in an air fryer oven, but it can be easily adapted to serve a larger crowd, baked in a large cast iron skillet in a conventional oven. Although, who doesn’t love a meal served in a cute miniature skillet…seriously!
INGREDIENTS for Single Serving
- 2-3 Large Eggs
- 1/8 Cup Milk or Half-&Half (fat free half-half can be used)
- 1-2 Red, Orange or Yellow Sweet Peppers, sliced (not bell peppers)
- 4 Cherry Tomatoes, cut in 1/2
- 1-2 Green Onions, sliced
- 1/2 Cup Raw Baby Spinach
- freshly grated/shaved parmesan
- a dash of love
- S&P to taste (although, it really doesn’t need it!)
PREPARATION
- In a small bowl, whisk eggs with milk until light and fluffy.
- add veggies, stir gently
- pour into a small oven-safe dish or pan (Note: I love using the NEW FOLIO Skillet from Steelite, which is the perfect size and is NONSTICK)
- set air-fryer/oven to 375 F and bake 10 minutes.
- top w freshly grated parmesan and enjoy!
