Veggie-Packed Zucchini and Carrot Frittata

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

2. **Sauté the Vegetables:**
– In a large oven-safe skillet, heat the olive oil over medium heat.
– Add the chopped green onions, sautéing for 1-2 minutes until fragrant.
– Stir in the grated zucchini, carrot, and chopped cabbage. Cook for about 5-7 minutes until the vegetables are tender and any moisture from the zucchini has evaporated. Season with salt and pepper to taste.

3. **Prepare the Egg Mixture:**
– In a large bowl, whisk together the eggs and milk. If using cheese and herbs, add them to the mixture as well.

4. **Combine and Cook:**
– Pour the egg mixture over the sautéed vegetables in the skillet, making sure it spreads evenly. Allow it to cook on the stovetop for about 2-3 minutes, just until the edges start to set.

5. **Bake:**
– Transfer the skillet to the preheated oven. Bake for about 20-25 minutes or until the frittata is set and lightly golden on top.

6. **Serve:**
– Once cooked, remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.

Tips

 

– **Add Protein:** For extra protein, consider adding cooked bacon, ham, or beans.
– **Customize:** Feel free to swap out or add other vegetables based on what you have on hand.
– **Storage:** Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.

Enjoy your veggie-packed frittata as a wholesome meal that’s both satisfying and colorful!