Ingredients:
- 8 large eggs
- ¼ cup milk
- salt and pepper, to taste
- 2 tbsps olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- ½ cup grated cheese (such as cheddar or mozzarella)
- fresh herbs, for garnish (optional)
Instructions:
- Preheat your oven to 375°F in advance.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat 1 tbsp olive oil in your Sensarte Nonstick Detachable Handle Deep Frying Pan over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Add the diced bell pepper and sliced mushrooms to the pan, and continue to cook until the vegetables are tender, about 5 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the vegetable mixture with salt and pepper to taste.
- Remove the vegetable mixture from the pan and set aside for future use.
- In the same pan, add the remaining tablespoon of olive oil. Pour the whisked egg mixture into the pan, ensuring that it covers the bottom evenly.
- Scatter the cooked vegetable mixture evenly over the top of the eggs in the pan. Sprinkle the grated cheese over the vegetables and eggs.
- Remove the handle and place the Sensarte Nonstick Detachable Handle Deep Frying Pan in the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the edges are golden brown.
- Once the frittata is cooked through, remove it from the oven and let it cool slightly in the pan for a few minutes.
- Use a spatula to carefully loosen the edges of the frittata from the pan, then slide it out onto a cutting board.
- Slice the frittata into wedges and garnish with fresh herbs, if desired. Serve and enjoy!
