Basic vegetable frittata with 5 variations

Name: Basic vegetable frittata with 5 variations
Total time: 30 min
Yield: 3 servings
Cuisine: Italian-inspired
Ingredients: 6 pc eggs; 60 ml milk; 2 pc garlic; ¼ tsp sea salt; 1 tsp black pepper; 2 tbsp olive oil; 6 pc scallions; 2 cup broccoli or broccolini; ⅛ tsp smoked paprika; 60 g feta cheese; 1 pc shallot; 2 pc roasted red peppers; 2 cup spinach; 80 g feta cheese; 4 pc spring onions; ½ cup asparagus; ½ cup frozen peas; ½ cup mini mozzarella balls; 25 g feta cheese; ¼ cup tarragon or chives; 1 pc shallot; 340 g mixed mushrooms; ¼ cup tarragon; 35 g pecorino cheese; 1 pc shallot; 2 cup cherry tomatoes; ¾ cup mini mozzarella balls; ½ cup fresh basil

A baked, tender egg frittata with a flexible vegetable filling, including broccoli-and-feta, roasted red pepper-and-spinach, spring vegetables, mushroom-and-tarragon, and caprese.

30 min 666 kcal/serving serves 3

666kcal45gprotein52gcarbs34gfat

Jeanine DonofrioView the original on loveandlemons.com More from Jeanine Donofrio on Mello

🥚eggs

🥛milk

🧄garlic

🧂sea salt

🧂black pepper

🫒olive oil

🧅scallions

🥦broccoli or broccolini

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