Vegetable Frittata

• Eggs(8)
• Milk(3 tbsp)
• Parmesan(40 g)
• Onion(1)
• Courgette(1)
• Bell pepper(1)
• Spinach(100 g)
• Olive oil(2 tbsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Lettuce(1)
• Lemon(1)

Method

1. 1

   Thinly slice the {Onion}, halve and slice the {Zucchini}, and slice the {Bell pepper}. Roughly chop the {Spinach}. In a bowl, whisk the {Eggs} with the {Milk}, most of the {Parmesan}, {Salt}, and {Black pepper}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large oven-safe nonstick skillet over medium heat. Cook the {Onion}, {Zucchini}, and {Bell pepper} for 5 minutes until softened and lightly golden. Stir in the {Spinach} and cook for 1 minute to wilt.

   ~6 min

3. 3

   Pour in the egg mixture and gently stir for 30 seconds so the vegetables are evenly intermingled. Sprinkle over the remaining {Parmesan}. Cook for 2 minutes until the edges begin to set.

   ~2 min

4. 4

   Transfer the skillet to a hot grill or oven and cook for 8 minutes until the top is just set and lightly golden.

   ~8 min

5. 5

   Tear the {Lettuce} into a bowl and dress with the juice of the {Lemon}, the {Olive oil}, and the {Salt}. Slice the frittata and serve with the salad.

   ~2 min