Easy Vegetable Frittata

A Frittata Recipe for Any Meal of the Day

This vegetable frittata recipe is quick, easy, and healthy.

A wedge or two is perfect for any meal of the day. Simply serve alongside a mixed green salad for dinner or with fruit for breakfast. Freeze or refrigerate leftovers in disposable freezer bags for a quick reheat meal.

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Print Recipe

Easy Vegetable Frittata Yum

Course

Main Course

Cuisine

Italian

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 8 large eggs
• 1/2 cup 2% or whole milk keto diets substitute cream
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 1 cup fresh spinach
• 1/2 cup green bell pepper chopped
• 1/2 cup red onion chopped
• 1/2 cup mushrooms sliced 1/4 inch thick
• 1/4 cup grated cheddar cheese
• butter room temperature or olive oil for brushing skillet

Course Main Course Cuisine Italian Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 8 large eggs 1/2 cup 2% or whole milk keto diets substitute cream 1 1/2 teaspoons sea salt 3/4 teaspoon freshly ground black pepper 2 teaspoons extra-virgin olive oil 1 cup fresh spinach 1/2 cup green bell pepper chopped 1/2 cup red onion chopped 1/2 cup mushrooms sliced 1/4 inch thick 1/4 cup grated cheddar cheese butter room temperature or olive oil for brushing skillet

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 350 degrees Fahrenheit.
2. In a 10-12" non-stick, oven-safe skillet with a lid, heat olive oil to medium-high heat. Add sliced mushrooms and cook for a few minutes. Reduce heat to medium, add chopped red onion and green peppers. Sauté for 2 minutes. Add spinach until it wilts. Set aside.
3. In a large bowl, whisk the eggs, milk, sea salt and pepper.
4. Add vegetables and cheese to the egg mixture. Stir until vegetables and cheese are distributed throughout egg mixture.
5. Brush room temperature butter or olive oil on bottom and sides of skillet. Pour the egg mixture into skillet. Cover with a lid. Cook over medium heat for a couple minutes until eggs start to set. Place in the oven covered for 10 minutes.
6. Remove the lid and cook for 13-15 minutes until the top is slightly puffed and the egg mixture is set.
7. Use a silicone spatula to loosen the edges (silicone won't scratch your non-stick surface). Slide frittata onto a cutting board to cool.
8. Cool for 5-10 minutes before cutting. Serve immediately or at room temperature.

Recipe Notes

We top our Easy Veggie Frittata with pico de gallo salsa. If you don't plan to top with pico, add chopped tomato to the veggies or swap red for green bell peppers for a pop of color and sweetness.

Recipe courtesy of www.sisterspicekitchen.com
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