My FAVORITE Veggie Frittata perfect for Sunday brunches that is quick and easy to make (under 30 minutes!), super easy and full of so much flavor!
Table of Contents
Current addiction: Outlander.
Yes I know that show has nothing to do with this frittata, but they DO have two very important things in common….both are freaking AWESOME. My girlfriends have been telling me since last year to read the book and check out the show, but I never really found the time to start. Well this little holiday break allowed me to catch up on some much-needed binge watching and whoah did I get addicted. The romance, the story lines, the ABS….yep I’m officially in love. I promise I really was productive in the two days that I watched the entire season.
See I made a frittata.
You’re probably thinking well you already posted this on your blog? Yes this is true, but I literally make this breakfast regularly (um it’s THAT good) and have made some little adjustments over the years. Plus I felt it deemed a much better photo so that you all would actually WANT to make this dish. Am I right? The changes are only slight – instead of 5 egg whites and 2 whole eggs I simply just did 6 whole eggs. I like incorporating healthy fats into my diet, plus it just tastes a lot better! I also added a little almond milk to make them nice and fluffy after whisking. And that’s it!
I mean you can’t really mess with perfection.
This recipe also makes some serious delicious muffins. Not only do they keep really well refrigerated, but they are the perfect serving size to grab on-the-go in the mornings, which you KNOW I am all about. I am not, nor will I ever be, a morning person!
Ugh now I am seriously dreading getting up early this week. Way to get me side tracked…
Oh yeah muffins – simply bake them at 350 for about 20 to 25 minutes and they should turn out perfect! The nice thing is you can use any veggie imaginable in this dish. I always use my favorite combination of zucchini, bell peppers, onion, broccoli and sun dried tomatoes. I’ve also made this with asparagus, mushrooms and sometimes I’ll even get a wild hair and add a little sausage!
Oooo getting cray.
I think it’s so funny reading food blogs. I mean we literally get so excited talking about veggies and cooking times you’d think we were discussing our latest pair of Jimmy Choos. Actually I don’t really own a pair of Jimmy Choos, but if I did I would probably be just as excited. Oh well, good thing I’m not a fashion blogger!
My Favorite Veggie Frittata
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 zucchini, shredded
- 1/2 cup broccoli florets
- 1/4 cup sun dried tomatoes, chopped
- 6 eggs
- 2 Tbsp almond milk
- 1/4 cup Parmesan cheese
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/2 tsp. pepper
- Pinch of sea salt
Instructions
- Preheat oven to 375 degrees.
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
- Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
- Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You’ll know it’s done when a knife inserted comes out clean, enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy and high protein recipe. I’ll definitely try it.
Thanks for sharing!
Hi!!!! I love this so much and I love it because I can make it on a Sun and pop in to go tins and take to work! I also love it because you can play with the veggies and the cheese and have the same amazing results. I take to work but I always have a hard time trying to figure out how to reheat it. I have thrown in the microwave and sometimes it doesn’t seem long enough or sometimes too long. Any suggestions? Thank you for such great recipes!!!
I made this for my family for Easter brunch and it was a HUGE hit! It was the perfect healthy but hearty way to start a day that was sure to give way to multiple indulgences (I’m looking at you, cadbury eggs). Though there was a lot of prep involved with the chopping, you could easily cut down the time it takes to do this by preparing it in advance or buying pre-sliced vegetables. I prepped the veggies a day ahead of time so all I had to do was cook them up and mix up the egg mixture.
TOO much work for a simple dish. Do yourself a favor, make a veggie omelet instead.
This is phenomenal! I just made it for the first time today, and couldn’t be more pleased with how it turned out! The veggies caramelized on the bottom (should have probably stirred them up in the egg mix but that’s OK) which gives it a really nice, sweet flavor. I threw in some bacon for flavor, and used 4 oz of cheddar instead of the parmesan. Also, I doubled up the batch. It’s delicious!
So glad you enjoyed this! It’s one of my favorite tried and true recipes! 🙂
Hi! I want to make this recipe for a brunch I am having, but I don’t have a cast iron skillet. Can this be baked in a casserole dish instead of the skillet? I am not sure in if my everyday skillets can go in the oven (I have the Rachel Ray ones).’
Yes absolutely! A casserole dish will work just fine 🙂
Hi Kelly:
I love your recipe for the Veggie Frittata! Looks absolutely delicious! I’m putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks! Scott
Hi Kelly,
I looove frittata! It’s such a brilliant low-carb option, packed with protein. The added vegetables in yours offer a hefty dosing of vitamins and minerals, too! Love it.
🙂
Hi!
This looks delicious!! What size tin did you use for this frittata? The recommended serving might be different to mine depending on the size of the tin 🙂
Thanks!!
Thank you Emily! I used a 10″ skillet, but 12″ would work too!
Hi Trudy! Frittata recipe is looking so tasty and yummy. I really want to make Veggie Frittata recipes at home. These are looking so healthy and delicious. Thanks for sharing great recipe.