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.
Servings: 6
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
To make individual servings. Spoon cooked vegetables into muffin tin, pour egg mixture over. Bake approx. 7-10 min. or until cooked through.