Description
This easy and versatile veggie frittata is packed with your favorite vegetables, cheese, and herbs. It’s perfect for using up leftovers and makes a wholesome breakfast, lunch, or dinner.
Ingredients
Base Ingredients:
- 6–12 eggs (depending on skillet size and servings)
- ¼–½ cup dairy (whole milk, heavy cream, or Greek yogurt)
- ½–1 cup cheese (cheddar, mozzarella, feta, goat cheese, or gruyère)
Vegetables (choose your favorites):
- Spinach, kale, or arugula
- Mushrooms, bell peppers, onions
- Zucchini, broccoli, cherry tomatoes
- Leftover roasted vegetables
Seasonings:
- Salt and pepper
- Garlic powder, red pepper flakes, or paprika
- Fresh herbs: basil, parsley, or chives
Note: Avoid raw potatoes unless pre-cooked and avoid high-moisture vegetables like cucumbers. If using frozen vegetables, thaw and drain first.
Instructions
- Preheat oven: Set oven to 400°F (205°C).
- Whisk egg base: In a bowl, whisk together eggs, dairy of choice, salt, pepper, and half the cheese.
- Sauté vegetables: In an oven-safe skillet, heat olive oil and cook selected vegetables until softened and most moisture is cooked off.
- Combine: Pour the egg mixture evenly over the vegetables. Sprinkle remaining cheese and fresh herbs on top.
- Bake: Transfer skillet to the oven and bake for 12–15 minutes, or until the eggs are fully set and the top is lightly golden.
- Rest and serve: Let cool for 5 minutes. Slice into wedges and serve warm or chilled.
Notes
This frittata is endlessly flexible — mix and match your favorite vegetables, cheeses, and seasonings. Great for meal prep, and leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch / Main
- Method: Baked
- Cuisine: Healthy / Mediterranean