Vegetable and Cheese Baked Frittata

Preheat the oven to 180°C (top-bottom fan setting) and let it heat up. Lightly grease a heat-resistant round or rectangular baking dish or a cast iron pan, approximately 20-22 cm in diameter, with 1 tablespoon of olive oil and set aside.

Peel the dry onions and chop them into thin strips. Cut the kapya peppers in half, remove the seeds, and cut them into small cubes. Wash the spinach thoroughly under plenty of water, drain well, and roughly chop. Heat a wide pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onions to the pan and sauté for approximately 3-4 minutes until they turn pink. Then add the kapya peppers and continue to sauté for 3 minutes. Finally, add the chopped spinach to the pan and sauté for approximately 2-3 minutes until the water is released and absorbed. At this stage, sprinkle a small portion of the salt and black pepper over the vegetables and mix. Remove the vegetables from the heat and let them cool slightly.

Crack the eggs into a large mixing bowl. Add the milk, the remaining salt, and the black pepper. As a special flavor touch from our Tadımcı Şef, add a very small amount of freshly grated nutmeg (approximately 0.1 teaspoon) to the egg mixture. Whisk all the ingredients with a wire whisk for approximately 1-2 minutes until a homogeneous consistency is reached. Add the grated kashar cheese and the sautéed vegetables to the egg mixture and mix gently with a spatula.

Pour the prepared egg and vegetable mixture into the greased baking dish or pan. Level the surface of the mixture evenly with a spatula. With our Tadımcı Şef's crispiness suggestion, sprinkle an equal amount of pumpkin seeds lightly toasted in a dry pan over the top before putting it in the oven.

Bake in the preheated 180°C oven for approximately 20-25 minutes until the top of the frittata is beautifully browned and the center is completely cooked. Insert a toothpick into the center to check if it is cooked; if the toothpick comes out clean, the frittata is ready. Do not serve the frittata immediately after taking it out of the oven; let it rest for 5-10 minutes to make it easier to slice and for the flavors to settle.

Carefully slice the rested frittata and serve it hot or warm. You can choose it as a light weekend breakfast, a practical lunch, or a light dinner.