Veggie Loaded Frittata

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups spinach, chopped
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 8 large eggs
• 1/4 cup milk or dairy-free alternative
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup shredded vegan cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until softened.
3. 3 Add spinach, bell pepper, zucchini, and cherry tomatoes. Sauté until veggies are tender.
4. 4 In a bowl, whisk together eggs, milk, salt, pepper, and oregano.
5. 5 Pour egg mixture over veggies in skillet. Stir gently to combine.
6. 6 Sprinkle cheese over the top if using.
7. 7 Transfer skillet to the oven and bake for 15-20 minutes, or until eggs are set.
8. 8 Let cool for 5 minutes before slicing and serving.

Nutrition

Tips

• For a heartier frittata, add cooked potatoes or diced ham.
• Feel free to swap in your favorite veggies.
• Serve warm or at room temperature for brunch on-the-go.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for 20-30 seconds.

Serving Suggestions

• Pair with a fresh fruit salad.
• Serve alongside crusty bread or toast.
• A drizzle of hot sauce adds a kick.

FAQ