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Vegetable Frittata with Fresh Mozzarella and BasilRecipe Card

Vegetable Frittata with Fresh Mozzarella and Basil
Recipe card - step by step recipe instructions

1Preheat the broiler.
2Whisk the eggs and milk in a medium bowl. Season with salt and pepper and set aside.
3Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the scallions, garlic, Fresno and bell peppers, and jalapeno and cook, stirring frequently, 4 minutes.
4Add the mushrooms, zucchini, eggplant, and broccoli and season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Stir in 2 tablespoons of chopped basil.
5Re-whisk the egg mixture and pour over the vegetables, covering evenly. (Vegetables will not be completely covered.) Increase the heat slightly and tilt the skillet gently back and forth to keep the bottom from setting too quickly and to help the top set.
6Once a thin layer of egg begins to set on top, lay the mozzarella slices over it.
7Place the skillet under the broiler until the top is completely set and beginning to brown, 2-3 minutes. Remove the skillet and let rest 5 minutes. Scatter additional chopped basil on top.
8Cut the frittata into 4 large or 6 small wedges and serve right away.

Vegetable Frittata with Fresh Mozzarella and Basil
Recipe Card - ingredients

8 large eggs
2 tbsp milk
sea salt
freshly ground black pepper
2 tbsp olive oil
3 scallions, thinly sliced
2 garlic cloves, finely chopped
2 red Fresno peppers, chopped
1 small (or ½ medium) green bell pepper, chopped
1 jalapeno, finely chopped
6 oz. button mushrooms, thinly sliced
1 small zucchini, cut lengthwise in half and thinly sliced crosswise
1 small eggplant (about 8 oz), cut into a small dice
1 cup small broccoli florets
2 tbsp chopped fresh basil, plus more for garnish
4-oz fresh mozzarella (1 large ball or 2-3 medium), thinly sliced