Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the chopped onion and bell peppers, sautéing until they begin to soften, about 5 minutes.
- Stir in the spinach and garlic, cooking for another 2-3 minutes until the spinach wilts.
- In a bowl, whisk together the eggs, milk, nutmeg, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet, gently stirring to combine.
- Sprinkle the top with Parmesan cheese.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
- Remove from oven and let it cool slightly before slicing. Serve warm.
Notes
For a dairy-free version, omit the Parmesan cheese or substitute with a plant-based cheese. The frittata can be refrigerated for up to 3 days. Reheat gently in a skillet or microwave.