Veggie Loaded Breakfast Frittata Squares

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 8 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper, sauté until softened.
3. 3 Add spinach and cherry tomatoes, cooking until spinach wilts.
4. 4 Whisk together eggs and milk in a bowl, season with salt and pepper.
5. 5 Pour egg mixture over veggies in skillet, sprinkle with cheese.
6. 6 Transfer skillet to oven and bake for 15-20 minutes, until eggs are set.
7. 7 Cool slightly, then cut into squares.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Oven-safe skillet
• Baking sheet
• Oven

Variations

• Add mushrooms or zucchini for extra veggie goodness.
• Substitute feta cheese for a tangy twist.

Substitutions

• Use almond milk instead of dairy milk for a lighter option.
• Substitute Swiss cheese for cheddar if preferred.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• For a heartier frittata, add cooked diced ham or crumbled sausage.
• These squares can be made ahead and reheated for a quick breakfast.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Pair with a fresh fruit salad.
• Serve alongside crispy bacon for a complete breakfast.

FAQ