Vegetable Frittata with Greens

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat oven to 190°C. In a large bowl, whisk together the Large eggs and Whole milk. Season generously with Salt and Black pepper. Set aside.

2. Mark step 2 done
   2

   Heat the Olive oil in a large oven-safe skillet over medium heat. Add the Yellow onion and Red bell pepper. Cook until they begin to soften, about 5 min.

3. Mark step 3 done
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   Stir in the Garlic and cook for 1 min.

4. Mark step 4 done
   4

   Add the Kale or Swiss chard to the skillet, stirring frequently. For tender greens like chard, cook for about 2 min. For sturdier greens like mature kale, cook for 4 to 5 minutes until noticeably tender.

5. Mark step 5 done
   5

   Pour the Large eggs mixture evenly over the vegetables in the skillet. Sprinkle the Vegetarian feta cheese evenly across the top. Cook undisturbed on the stovetop for 2 min.

6. Mark step 6 done
   6

   Transfer the skillet to the preheated oven. Bake for 15 min to 20 minutes, or until the center is completely set and slightly puffed.

7. Mark step 7 done
   7

   Remove from the oven and allow to cool for 5 min before slicing. If making ahead for packed lunches, let the frittata cool slightly, then transfer slices to shallow containers and refrigerate within 120 min of cooking. It keeps well in the refrigerator for up to 4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.