Easy Vegetable Frittata

Vegetable Frittata is a great way to use up your leftover vegetables. Perfect for breakfast, brunch, or dinner, frittatas can be prepared right before mealtime or well in advance. An easy, yet impressive dish to add to your repertoire.

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Mother’s Day is right around the corner! This easy vegetable frittata would be the perfect breakfast in bed recipe to make for your mom! If you’re going out to eat, then keep this frittata in mind for a quick weeknight breakfast for dinner meal – it’s a great go-to recipe to have on hand!

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Additionally, even though Earth Day has come and gone, this recipe is great for helping to reduce food waste in the kitchen. A lot of times near the end of the week I’ll grab whatever vegetables I have on hand and either make a quick vegetable lentil soup or throw them in to this frittata recipe. So, even though this recipe gives specific amounts of vegetables, it’s easy adaptable to use what you have on hand. Cheese included! And if someone says vegetables at breakfast are hard to get, I suggest this recipe. Vegetables are hard to get at breakfast. However, adding vegetables add so much flavor that this recipe wouldn’t taste great as just eggs and cheese, in my opinion.

Ingredients: Easy Vegetable Frittata

Eggs– Some recipes will use a combination of eggs and egg whites, however, I used the complete egg here. I haven’t tested this recipe with just egg whites and can’t confirm how it’d turn out. Eggs have had a bad rap for years. And while they do have saturated fat, it’s often what they’re paired with – bacon, butter, and cheese. My recommendation always and forever is to look at your saturated fat intake for the whole day and continue to monitor the sources that you’re eating in order to decrease your overall total intake.
Mix of vegetables: Red pepper, mushrooms, zucchini, and onion are the mix I used here. Asparagus, spring peas, spinach, are all great add-ins – the combinations really are endless!
Cheese – Using a reduced-fat feta cheese allows for a little less saturated fat. Using a skim-mozzarella and/or a goat cheese would be just as tasty. Some of the soft cheeses have great flavor and you can get by with using a tad less.
Herbs – Parsley is a great herb to add as a garnish but also add-in for flavor. While I only used it as the garnish here, I now have parsley growing in my garden and can’t wait to use it the next time around! Basil and/or rosemary pair nice with different combinations as well. As you can see, I did not use any salt. Cheese can be quite high in sodium and using herbs here allows for great flavor without having to add salt. Pepper is always a must add-in!
Tomatoes – Add tomatoes at the end leaves the tomatoes raw, which is the preferred way for me to eat them. I will cook them in some dishes and you can definitely add them in as a vegetable if you like them cooked. These tomatoes were probably some of the last of the season that I grabbed at the farmer’s market.

diced onions, red pepper, and zucchini sauteeing

How To Make This Easy Vegetable Frittata

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Frittatas are so quick and easy to prepare. With a quick sauté of the vegetables, you add in the eggs to cook and set and voila, breakfast or dinner is served! Really, it’s that simple. Throw this recipe into your weeknight meal rotations. Breakfast for dinner aka brinner!

Sauté the vegetables: The key to a less watery frittata is making sure to cook the vegetables ahead of time. Additionally, because the frittata cooks so quickly (in the oven) if you added in raw vegetables they wouldn’t fully cook in time. Simple strategy here is to stagger the vegetables based on which ones need more time to cook down to those that need less time.
Whisk the eggs. Lightly beat the eggs with a dash of black pepper. Add a tablespoon or two of heavy cream and/or whole milk for a bit creamier frittata. However, I opted to omit the dairy only to keep the saturated fat lower.
Bake the frittata: Once the vegetables have finished cooking, pour the whisked eggs over the cooked vegetables. Sprinkle the feta cheese over the eggs and bake for 8-10 minutes at 400°F .
Serve: Slice each wedge and serve with sprouts and/or parsley and tomatoes. Enjoy!