Frittata with Organic Eggs
recipe

A delicious and versatile Italian egg dish, perfect for breakfast, lunch, or dinner. This version is pasta-free and bread-free, and can be easily customized to your taste.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 6 organic eggs
- 1 cup milk
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 bell pepper (diced)
- 1 zucchini (sliced)
- 1 cup spinach (fresh or frozen)
- 1/2 cup onion (chopped)
- 1/2 cup ham or chicken (optional, diced)
- Salt and pepper to taste
- 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, crack the eggs and add the milk. Whisk together until well combined.
3. Stir in the shredded cheese, salt, and pepper into the egg mixture.
4. Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini, cooking until the vegetables soften.
5. Add the spinach and, if desired, the ham or chicken to the skillet. Mix well.
6. Pour the egg mixture over the vegetables in the skillet. Cook on low heat for about 5 minutes, until the edges start to set.
7. Transfer the skillet to the oven and bake for about 15-20 minutes, until the frittata is fully cooked and nicely browned on top.
8. Allow to cool slightly before serving. Cut into slices and enjoy!
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 20 g
- Carbohydrates: 5 g
- Fat: 22 g
- Fiber: 2 g

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