Make an Easy Vegetable Frittata
This easy vegetable frittata is a great choice for #MealPrepMonday. It is easy to prepare, can be tailored to your favorite ingredients and it a delicious dish for breakfasts and lunches ( and even dinner). Make a large frittata and cut it into slices for the week or make in a muffin pan for individual servings.
Easy Vegetable Frittata Recipe
INGREDIENTS:
- 3-4 cups vegetables of choice (diced potatoes, tomatoes, broccoli, zucchini, etc.)
- 10 eggs
- ¼ cup milk (you can use dairy or your choice of plant based)
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 cup shredded Cheddar cheese
INSTRUCTIONS:
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together eggs.
- Add milk, sea salt, pepper, and whisk until combined.
- Add cheese and stir to combine. Set aside.
- In a large skillet over medium heat, cook vegetables, cover and cook until vegetables are soft, stirring occasionally. (about 5 minutes)
- Turn heat down to medium, add egg mixture, and quickly stir it into vegetables in the skillet until everything is evenly distributed.
- Cook on medium heat for about 2-3 minutes, until the edges are set.
- Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
- Remove from oven, let cool for 10 minutes, serve.
To make individual servings. Spoon cooked vegetables into muffin tin, pour egg mixture over. Bake approx. 7-10 min. or until cooked through.
As you know, I’m mad for meal prep and love having recipes like this easy frittata at my fingertips for easy grab and go meals right in my fridge. This recipe can be easily tailored to your own tastes by switching up cheese, adding meats and experimenting with vegetable and herb combos.
Love prepping your meals in advance too? Check out these yummy overnight oats recipes for another great breakfast idea.
Easy Vegetable Frittata
Ingredients
- 3-4 cups vegetables of choice diced potatoes, tomatoes, broccoli, zucchini, etc.
- 10 eggs
- ¼ cup milk you may use dairy or your choice of plant based
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 425℉.
- In a large bowl, whisk together eggs.
- Add milk, sea salt, pepper, and whisk until combined.
- Add cheese and stir to combine. Set aside.
- In a large skillet over medium heat, cook vegetables, cover and cook until vegetables are soft, stirring occasionally. (about 5 minutes)
- Turn heat down to medium, add egg mixture, and quickly stir it into vegetables in the skillet until everything is evenly distributed.
- Cook on medium heat for about 2-3 minutes, until the edges are set.
- Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
- Remove from oven, let cool for 10 minutes, serve.
Notes
Be sure to save this recipe to your meal prep or breakfast recipe boards
