Veggie Packed Egg Frittata
Eggs are such a versatile ingredient. It can range from scrambles, quiches, frittatas, omelettes, muffins and more! This versatile frittata recipe is such a quick simple, yet delicious dish to make. It's perfect to make ahead of time for quick mornings or when preparing brunch with your family or friends. A frittata is a crustless quiche - you cook the ingredients in a skillet on the stovetop, pour in your beat eggs & then bake it in the oven. It's super simple and easy - you wouldn't want to miss out on this recipe! 

If you have any leftovers in your fridges - ground meats, veggies or cheeses - this recipe will be perfect! There is no restriction or limits on what you can put it. It's all according to what you have on hand and flavor preference! Have fun with it!

Prep Time: 15 minutes 
Cook Time: 25 minutes 
Total Time: 40 minutes 
Serves:

Ingredients:
  • 2 tsp olive oil
  • 8 beaten whole eggs
  • 1/2 cup bell peppers
  • 1 cup raw spinach
  • 1/2 cup white button mushroom
  • 1/2 cup yellow squash
  • 1/2 cup halved grape tomatoes
  • Salt, pepper and garlic powder to taste

  • Directions: 
    1. Preheat over to 375 F.
    2. Beat together 8 whole eggs with salt, pepper and garlic powder. Set aside. 
    3. On the stovetop, heat up your cast iron with 2 tsp olive oil. Add in veggies and cook until slightly brown - if desired,  add more condiments. 
    4. Pour in egg mixture - let it sit for 1-2 minutes until it starts to slightly cook.
    5. Transfer into oven and bake for 20 minutes, broil for 5 minutes in the end or until the top gets slightly browned.
    6. Let it cool before cutting in 6 slices! Perfect paired for some toast and fresh fruit! 

    Store leftovers in a tupperware in your fridge for 2-3 days! Trust me, they won't last long! 

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