Vegetable Frittata
A quick and easy breakfast or dinner meal that makes delicious use of vegetables in your fridge.
Equipment
- 2 bowls
- 1 cutting board
- 1 knife
- 1 skillet cast iron or oven ready
Ingredients
- 1 Tbsp. olive oil
- 1/2 medium onion diced
- 1 garlic clove minced
- 2 cups zucchini diced
- 1 cup red pepper diced
- 2 cups kale baby kale, arugula or spinach – chopped
- 1/2 tsp. ground black pepper
- 1/2 tsp salt
- 12 eggs slightly beaten until just blended
- 1/2 cup cheddar cheese or sharp cheddar, smoked colby or other favorite
Instructions
- Prepare all ingredients in advance and keep separate. Preheat oven to 375 degrees F.
- Heat oil in a 12 inch ovenproof skillet over medium heat. Add onion and sauté about 5 minutes until softened. Add vegetables and cook another 5 minutes. Add garlic, greens, and cook until the greens have wilted. Spread cooked vegetables evenly over bottom of skillet.
- Add cheddar cheese to the bowl of slightly-beaten eggs and stir once to combine. Pour egg and cheese mixture slowly into the skillet so that it covers the vegetables evenly. DO NOT STIR.
- Continue cooking on stovetop over medium heat, without stirring, for about 5 minutes. Run a spatula around edge of skillet and pull back slightly to allow some liquid egg to flow to bottom of skillet. Then put skillet in the oven and bake, uncovered, for 10 – 15 minutes, or until nicely browned and center is firm. Let sit 5 minutes before cutting.
Video
Notes
Notes:
Feel free to substitute other vegetables and herbs that you have on hand. About 3 cups of diced vegetables and 2 cups chopped greens works well. If you don’t have an ovenproof skillet, place sautéed vegetables and greens in a lightly-oiled, 9 x 13 inch baking dish. Add egg and cheese mixture and bake, uncovered, for 25-30 minutes.
Feel free to substitute other vegetables and herbs that you have on hand. About 3 cups of diced vegetables and 2 cups chopped greens works well. If you don’t have an ovenproof skillet, place sautéed vegetables and greens in a lightly-oiled, 9 x 13 inch baking dish. Add egg and cheese mixture and bake, uncovered, for 25-30 minutes.
Nutrition Facts
Vegetable Frittata
Amount per Serving
Calories
159.6
% Daily Value*
Fat
10.9
g
14
%
Saturated Fat
3.8
g
19
%
Sodium
297.8
mg
13
%
Potassium
290.7
mg
6
%
Carbohydrates
4.4
g
1
%
Fiber
1.6
g
6
%
Sugar
2.3
g
Protein
11.1
g
22
%
Vitamin A
2747.5
µg
305
%
Vitamin C
45.7
mg
51
%
Vitamin D
1.4
µg
7
%
Vitamin K
69.6
µg
58
%
Calcium
139.4
mg
11
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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