Egg and Vegetable Frittata

Preparación

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large bowl, whisk the 8 large eggs until they are well beaten.

3. 3

   Add the sliced mushrooms, diced zucchini, shredded cabbage, and diced capsicum to the eggs. Mix well to combine.

4. 4

   Stir in the shredded cheese, ensuring it is evenly distributed throughout the mixture.

5. 5

   Heat a non-stick, oven-safe skillet over medium heat. Lightly grease it with a bit of oil or butter.

6. 6

   Pour the egg and vegetable mixture into the skillet, spreading it evenly.

7. 7

   Cook on the stovetop for about 5 minutes, or until the edges start to set.

8. 8

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.

9. 9

   Remove from the oven and let it cool slightly before slicing.