Get the Recipe: Baked Vegetable Frittata
My Baked Vegetable Frittata is one of those kind of dishes that can be served for breakfast, brunch, lunch or dinner. Great served alone or with some breakfast (veggie) sausage, or a nice salad. It’s totally up to you.
Ingredients
- a good drizzle vegetable or olive oil or cooking spray
- 1 cup broccoli florets
- 1 cup mushrooms, thinly sliced
- ½ medium red bell pepper, seeded and diced
- 9 large eggs
- ¼ cup half and half, whole milk is fine as well
- 1 teaspoon Italian seasoning, or a small handful of fresh herbs roughly chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheese, cheddar, colby, or monterey jack
- 2 scallions, thinly sliced
Equipment
- 1 9 x 9 or 2.5 to 3-quart baking dish or a 9 to 10 inch deep (around 2 - 2.25 inches) pie dish
Instructions
- Pre-heat oven to 350 degrees.
- In a medium skillet, over medium-low heat, drizzle a little vegetable or olive oil. Add in the broccoli, mushrooms, and red bell peppers and sauté for 8 to 10 minutes or so or until the broccoli is bright green and the mushrooms look slightly golden.
- In a medium bowl, crack and add in the eggs, half and half milk, dried herbs, salt, and pepper. Whisk that all together. Add ½ cup of cheese into bowl as well and fold that in along with the scallions.
- Lightly spray or oil your 9 to 10 inch deep pie dish and set it to the side.
- Transfer your veggies into your dish. Now pour your egg mixture into your baking dish as well and sprinkle the rest of your cheese on top. Transfer the baking dish into oven on the center rack. Bake until the eggs have cooked and set and they are no longer jiggly throughout, about 25 to 30 minutes. Your frittata will rise and then fall slightly when you take it out of the oven. Once done, allow to cool slightly, and then slice and serve.
Calories: 190kcal, Carbohydrates: 4g, Protein: 15g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 297mg, Sodium: 430mg, Potassium: 267mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1018IU, Vitamin C: 27mg, Calcium: 164mg, Iron: 2mg