Description
A hearty and healthy oven-baked vegetable frittata made with eggs, parboiled potatoes, leafy greens, and cheese — perfect for brunch, meal prep, or a quick weeknight dinner.
Ingredients
Scale
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 garlic cloves, minced
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 cups potatoes, diced and parboiled
- 1 cup spinach or kale, chopped
- ½ cup bell peppers, chopped
- ½ cup mushrooms, sliced
- ¼ cup crumbled feta or shredded cheddar
- 1 tsp smoked paprika or herbs of choice (basil, thyme, tarragon)
Instructions
- Preheat oven: Preheat to 400°F (200°C).
- Parboil the potatoes: Boil diced potatoes in salted water for 5 minutes until just tender. Drain and set aside.
- Whisk eggs: In a bowl, whisk together eggs, almond milk, garlic, sea salt, and pepper.
- Sauté vegetables: Heat olive oil in a cast iron skillet over medium heat. Add potatoes and cook for 3–4 minutes until starting to crisp. Add spinach/kale, bell peppers, and mushrooms. Sauté for 4–5 minutes until vegetables are tender.
- Assemble the frittata: Spread the vegetables evenly in the skillet. Pour the egg mixture over the top and gently shake the pan to distribute. Sprinkle cheese and herbs over the surface.
- Bake: Transfer skillet to the oven and bake for 15–20 minutes or until the eggs are set and lightly golden on top.
Notes
Feel free to substitute vegetables based on season or what you have on hand. Great served warm or at room temperature. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: Mediterranean / Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 185mg