Recipe of Vegetable Frittata

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!