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Veggie Frittata

Veggie Frittata
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A quick, healthy, and versatile Veggie Frittata combining wholesome eggs with colorful vegetables and cheese, perfect for breakfast, lunch, or dinner. This one-pan dish is nutrient-packed, easy to customize with your favorite veggies and herbs, and ideal for meal prep or on-the-go meals.

Ingredients

Scale

Eggs and Dairy

  • 6 large eggs
  • 1/2 cup grated cheese (feta, cheddar, or parmesan)

Fresh Vegetables

  • 1/2 cup bell peppers, chopped
  • 1/2 cup spinach leaves
  • 1/2 cup zucchini, sliced
  • 1/2 cup tomatoes, chopped
  • 1/4 cup onions, chopped (optional)
  • 1/4 cup mushrooms, sliced (optional)

Oils and Seasonings

  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon mixed herbs (basil, oregano, or your choice)
  • Optional: garlic cloves minced (1-2), jalapeños or red pepper flakes for spice

Instructions

  1. Prepare Your Ingredients: Wash and chop all vegetables. Grate the cheese. In a bowl, whisk the eggs thoroughly with salt, pepper, and your chosen herbs until combined and slightly frothy.
  2. Sauté the Vegetables: Heat olive oil in an ovenproof skillet over medium heat. Add onions, bell peppers, zucchini, and optional mushrooms or garlic. Cook for 5-7 minutes until vegetables are softened but still vibrant.
  3. Add the Egg Mixture: Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Tilt the pan gently to ensure even distribution of eggs and vegetables.
  4. Sprinkle Cheese and Cook Gently: Evenly sprinkle grated cheese over the top. Let the frittata cook undisturbed on medium-low heat for 5-7 minutes, or until edges start to set.
  5. Finish Under the Broiler: Transfer the skillet to a preheated broiler and cook for 3-5 minutes until the top is golden and firm. Watch carefully to prevent burning.
  6. Let It Rest and Serve: Remove the skillet from the oven, let the frittata cool for a few minutes. Slice and serve warm or at room temperature.

Notes

  • Use an ovenproof skillet for easy stovetop to oven transfer.
  • Don’t overcrowd the pan to ensure even cooking and avoid sogginess.
  • Whisk eggs vigorously to incorporate air for a lighter texture.
  • Pre-cook denser veggies like mushrooms or potatoes longer to soften before adding eggs.
  • Cool the frittata slightly before slicing for better shape retention.

Nutrition

Keywords: veggie frittata, vegetable frittata, healthy breakfast, one-pan meal, quick recipe, vegetarian, gluten free

Find it online: https://gourmetglazing.com/veggie-frittata/