My Favorite Veggie Frittata
This veggie-packed frittata is SO versatile! Bursting with colorful vegetables and creamy eggs, it’s perfect for breakfast, brunch, or a light dinner.
Servings: 4 servings
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 small onion chopped
- 0.5 red bell pepper chopped
- 0.5 green bell pepper chopped
- 0.5 zucchini shredded
- 0.5 cup broccoli florets
- 0.25 cup sun-dried tomatoes chopped
- 6 eggs
- 2 Tbsp almond milk
- 0.25 cup Parmesan cheese grated
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes
- 0.5 tsp black pepper
- pinch sea salt
Instructions
Stepwise Method: My Favorite Veggie Frittata
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add minced garlic and chopped onion; sauté for 2-3 minutes until translucent.
- Add chopped red and green bell peppers and broccoli florets. Cook for 3-4 minutes, stirring occasionally, until vegetables soften.
- Stir in shredded zucchini and chopped sun-dried tomatoes. Cook for another 2 minutes to meld flavors.
- In a mixing bowl, whisk together eggs, almond milk, grated Parmesan cheese, dried oregano, red pepper flakes, black pepper, and a pinch of sea salt until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine evenly.
- Cook the frittata on the stovetop for about 5 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed and the center is set.
- Remove from oven, let cool a few minutes, slice into wedges, and serve warm.
Equipment
- Oven-safe Skillet
- Mixing Bowl
- Spatula
- Knife and cutting board
Notes
- This frittata is perfect for using up leftover vegetables, so feel free to get creative!
- For extra flavor, garnish with fresh herbs like basil or parsley.
- To achieve a firmer texture, bake a little longer but avoid overbaking.
- Serve warm or at room temperature, ideal for meal prep or picnics.