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Frittatas are renowned for their versatility and ease of preparation, making them a beloved choice for home cooks and professional chefs alike. This Italian-inspired dish, which can be enjoyed any time of day, showcases a delightful combination of eggs and various ingredients, allowing for endless customization. Among the myriad of frittata options, the Colorful Veggie Frittata Delight stands out, not only for its vibrant appearance but also for its healthful ingredients. Packed with fresh vegetables and a delightful medley of textures and flavors, this dish is sure to please everyone at the table.

Veggie Frittata with Bell Peppers, Onions, and Mushrooms

Brighten up your breakfast or brunch with this Colorful Veggie Frittata Delight! Packed with vibrant bell peppers, mushrooms, and fresh spinach, it's perfect for a healthy start to your day. This simple recipe takes just 35 minutes and is made with eggs, milk, and your choice of cheese for delicious creaminess. Serve warm, garnished with fresh herbs for an eye-catching dish that’s as tasty as it is beautiful. Enjoy every colorful bite!
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Ingredients
  

6 large eggs

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

1 cup bell peppers (diced, mixed colors)

1 small onion (finely chopped)

1 cup mushrooms (sliced)

1 cup fresh spinach (chopped)

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

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (optional: parsley or basil for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

      Stir in the diced bell peppers and sliced mushrooms. Cook for an additional 5-7 minutes, until the vegetables are softened.

        Add the chopped spinach to the skillet and cook for another 1-2 minutes, just until wilted. Season with salt and pepper to taste.

          In a large mixing bowl, whisk together the eggs and milk until fully combined. Stir in half of the shredded cheese.

            Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to distribute the veggies evenly.

              Cook on the stovetop for about 3-4 minutes, until the edges begin to set.

                Sprinkle the remaining cheese on top and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and golden, and a knife inserted in the center comes out clean.

                  Remove from the oven and allow to cool for a few minutes. Slice into wedges and garnish with fresh herbs if desired.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6