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Frittata Recipe with 5 Vegetable Variations

Golden, puffy frittata with creamy feta and veggies in every bite.
Five variations bring bright greens, smoky paprika, and sweet peppers.
Warm, sliceable comfort for breakfast, brunch, or dinner tonight.

dinner ⏱ 5 min 330 kcal / portion 7.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Frittata Recipe with 5 Vegetable Variations
v3 · rb0e705f985 20260727Z1751 extra-virgin olive oil to taste 118 ml basil leaf 🔥 preheat the oven to 205°C 🌀 whisk the frittata base add olive oil to the skillet 🍳 ⏱ 5-8 min sauté the broccoli mixture until tender and bright green 🌀 stir in smoked paprika pour in the egg mixture and shake to distribute 🍽 sprinkle the feta cheese 🔥 ⏱ 15-20 min bake until the eggs are set and the top is lightly golden ⏳ cool the frittata slightly before slicing 🔪 slice and serve the frittata frittata 6 pieces egg 59.1 ml almond milk 2 pieces garlic clove sea salt to taste black pepper to taste 6 pieces scallion 473 ml broccoli 1 piece shallot 2 pieces roasted red bell pepper 473 ml spinach 118 ml frozen pea 4 pieces spring onion 118 ml asparagus 340 g mixed mushroom 473 ml cherry tomato 473 ml tomato ⅛ tsp smoked paprika 59.1 ml tarragon 59.1 ml chive 59.1 ml feta cheese 118 ml mini mozzarella ball 78.8 ml pecorino cheese 177 ml mozzarella ball smoked paprika, tarragon, chive feta cheese, mini mozzarella ball, pecorino cheese, mozzarella ball basil leaf
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Preparation steps

  1. preheat the oven to 205°C
  2. whisk the frittata base
  3. add olive oil to the skillet
  4. sauté the broccoli mixture until tender and bright green 5-8 min
  5. stir in smoked paprika
  6. pour in the egg mixture and shake to distribute
  7. sprinkle the feta cheese
  8. bake until the eggs are set and the top is lightly golden 15-20 min
  9. cool the frittata slightly before slicing
  10. slice and serve the frittata

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