Vegetable Frittata Squares with Arugula Salad with Lemon Vinaigrette

Instructions

1. 1

   Preheat oven and prepare the baking dish

   • Preheat your oven to 375°F (190°C).
   • Lightly grease an 8x8 inch baking dish with cooking spray or a little olive oil.
2. 2

   Sauté the vegetables

   • Heat 1 tbsp of olive oil in a skillet over medium heat.
   • Add the chopped onion and bell pepper. Cook for 4-5 minutes until they begin to soften.
   • Add the sliced mushrooms and cook for another 3-4 minutes, until they release their moisture and start to brown.
   • Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
3. 3

   Prepare the egg mixture

   • In a large bowl, crack the 8 eggs and whisk them until the yolks and whites are fully combined and slightly frothy.
   • Whisk in the milk, shredded Swiss cheese, black pepper, and salt until just combined.
4. 4

   Combine and bake the frittata

   • Spread the cooked vegetables evenly in the bottom of the prepared baking dish.
   • Pour the egg mixture over the vegetables.
   • Bake for 20-25 minutes, or until the center is set and the edges are lightly golden. A knife inserted into the center should come out clean.
   • The internal temperature should reach at least 160°F (71°C).
5. 5

   Cool, cut, and serve

   • Let the frittata cool in the dish for at least 10 minutes. This helps it set and makes for cleaner cuts.
   • Cut into 8 equal squares.
   • Garnish with fresh parsley and serve warm or at room temperature.