Veggie Frittata
A Veggie Frittata is a simple, flavorful dish packed with wholesome vegetables and eggs. Perfect for breakfast, brunch, or a quick dinner, this frittata is both customizable and easy to make. Whether you enjoy it with a side of toast or just by itself, it’s a satisfying meal that’s as nutritious as it is delicious. This recipe can also be tailored to suit vegetarian, vegan, or meat-lover preferences.
Equipment
- 1 large oven-safe skillet (10–12 inches)
- 1 Mixing bowl
- 1 whisk
- 1 spatula or wooden spoon
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
- Oven (for baking)
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 cup spinach fresh, chopped
- 1/2 cup mushrooms sliced
- 1/2 cup bell peppers diced (use any color)
- 1/4 cup onion diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme optional
- 1/2 cup cheese cheddar, feta, or parmesan, crumbled or shredded (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare your vegetables: Wash and chop the spinach, mushrooms, bell peppers, and onions.
- Sauté the veggies: In an oven-safe skillet, heat olive oil over medium heat. Add the diced onions, bell peppers, and mushrooms, and sauté for 5-7 minutes until the veggies are softened.
- Add spinach: Stir in the spinach and cook for another 1-2 minutes until wilted.
- Whisk the eggs: In a mixing bowl, crack the eggs and whisk them together with salt, pepper, garlic powder, and thyme (if using).
- Combine eggs and vegetables: Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to mix the vegetables evenly throughout the eggs.
- Add cheese (optional): Sprinkle the cheese evenly over the top of the egg mixture.
- Cook the frittata: Let the frittata cook on the stovetop over medium heat for 5 minutes, then transfer the skillet to the oven. Bake for 10–15 minutes, or until the center is set and the top is lightly golden.
- Serve: Allow the frittata to rest for a few minutes before slicing into wedges and serving.
Notes
- Veggie variations: Feel free to substitute or add any vegetables you like, such as zucchini, broccoli, or tomatoes.
- For a fluffier frittata: Add a splash of milk (dairy or non-dairy) to the eggs before whisking.
- Meat options: Add cooked bacon, sausage, or chicken for a heartier version.
- Storage: This frittata can be stored in the refrigerator for up to 3–4 days and reheated in the oven or microwave.
- Freezing: Leftovers can be frozen for up to 2 months. Wrap individual slices in plastic wrap and store in a freezer-safe bag.