Veggie Packed Breakfast Frittata

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 cup spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup mushrooms, sliced
• 8 large eggs
• 1/4 cup milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onions and bell pepper, sauté until softened.
3. 3 Add spinach, cherry tomatoes, and mushrooms; cook until veggies are tender.
4. 4 In a bowl, whisk together eggs, milk, pepper, and salt.
5. 5 Pour egg mixture over the veggies in the skillet, stirring gently to combine.
6. 6 Sprinkle cheddar cheese on top.
7. 7 Transfer skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Oven-safe skillet
• Whisk
• Spatula

Variations

• Add crumbled feta cheese for a tangy twist.
• Include diced ham or cooked sausage for a non-vegetarian option.

Substitutions

• Use almond milk instead of dairy milk for a nutty flavor.
• Substitute Swiss cheese for cheddar for a different taste profile.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• For a make-ahead option, let the frittata cool, slice, and store in the fridge for up to 3 days.
• Customize with your favorite veggies!

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with crispy toast for a more substantial meal.

FAQ