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 eggs (12) and Whole milk (1dl). Season generously with Salt and Black pepper. Set aside.

2. Mark step 2 done
   2

   Heat the Olive oil (15ml) 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 minutes.

3. Mark step 3 done
   3

   Stir in the garlic (2) and cook for 1 minute.

4. Mark step 4 done
   4

   Add the Kale or Swiss chard (200g) to the skillet, stirring frequently. For tender greens like chard, cook for about 2 minutes. For sturdier greens like mature kale, cook for 4 to 5 minutes until noticeably tender.

5. Mark step 5 done
   5

   Pour the egg (12) mixture evenly over the vegetables in the skillet. Sprinkle the Vegetarian feta cheese (100g) evenly across the top. Cook undisturbed on the stovetop for 2 minutes.

6. Mark step 6 done
   6

   Transfer the skillet to the preheated oven. Bake for 15 minutes 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 minutes before slicing. If making ahead for packed lunches, let the frittata cool slightly, then transfer slices to shallow containers and refrigerate within 2 hours of cooking. It keeps well in the refrigerator for up to 4 days.

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