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5 from 2 votes

My Favorite Veggie Frittata

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!  
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6

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

Serving: 1slice | Calories: 130kcal | Carbohydrates: 5.4g | Protein: 8.2g | Fat: 8.1g | Saturated Fat: 1.8g | Fiber: 1.1g | Sugar: 1.4g