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In a world where vibrant colors and healthy ingredients collide, the Colorful Veggie Frittata Delight stands out as a nutritious and visually appealing dish. This delightful frittata is not just a feast for the eyes; it’s also a powerhouse of essential nutrients, making it an ideal choice for breakfast, brunch, or even a light dinner. Packed with fresh vegetables and protein-rich eggs, this dish exemplifies versatility and ease, fitting seamlessly into various dietary preferences.

Veggie Frittata with Bell Peppers, Onions, and Mushrooms

Brighten up your breakfast with this Colorful Veggie Frittata Delight! Packed with nutritious ingredients like bell peppers, onions, mushrooms, and spinach, this dish is as tasty as it is vibrant. Simply sauté your veggies, whisk together eggs and milk, combine, and then bake for a delightful, fluffy frittata. Perfect for brunch or a quick weeknight dinner, serve it warm or at room temperature, and feel free to add your favorite herbs for an extra touch!
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Ingredients
  

6 large eggs

1/4 cup milk (or non-dairy substitute)

1 cup bell peppers (diced, mix of colors for vibrant frittata)

1 medium onion (chopped)

1 cup mushrooms (sliced, button or cremini)

1 cup spinach (fresh, chopped)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

1 tablespoon olive oil

1/2 cup shredded cheese (cheddar, feta, or your choice)

Fresh herbs for garnishing (optional: parsley, basil)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 2-3 minutes until they start to soften. Then add the diced bell peppers and sliced mushrooms, cooking for another 4-5 minutes until all vegetables are tender. Stir in the chopped spinach and cook until wilted. Season with salt, black pepper, and garlic powder (if using). Remove from heat.

      Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.

        Combine: Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to distribute the vegetables evenly. Sprinkle the shredded cheese on top.

          Cook on the Stove: Cook on the stovetop for about 2-3 minutes, or until the edges begin to set.

            Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.

              Cool and Serve: Let the frittata cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6