Magic Baked Vegetable Frittata

Table of Contents

Here’s a delicious and healthy recipe for a Magic Baked Vegetable Frittata that’s easy to prepare and perfect for any meal of the day!

Ingredients:

8 large eggs

1 cup milk (or plant-based milk)

1 cup shredded cheese (cheddar, mozzarella, or a mix of your choice)

1 tbsp olive oil

1 small onion, finely chopped

1 bell pepper, diced

1 zucchini, diced

1 cup spinach, roughly chopped

1/2 cup cherry tomatoes, halved

1/4 cup mushrooms, sliced

1/2 cup frozen peas (optional)

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Fresh herbs for garnish (optional)

Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a baking dish with cooking spray or a little olive oil.

Sauté the Vegetables:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion, bell pepper, and mushrooms. Cook for about 5-7 minutes until softened.
Add the zucchini, spinach, tomatoes, and peas (if using) and cook for another 3-4 minutes until the vegetables are tender. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.

Prepare the Egg Mixture:
In a large bowl, whisk together the eggs and milk until well combined. Stir in 1/2 cup cheese and season with a pinch of salt and pepper.

Assemble the Frittata:
Spread the sautéed vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the vegetables, making sure it’s evenly distributed. Sprinkle the remaining 1/2 cup of cheese on top.

Tips:

Add extra protein: Feel free to add cooked bacon, sausage, or grilled chicken if you’d like a heartier version.

Vegetable variations: You can swap out the veggies for whatever you have on hand. Broccoli, asparagus, or sweet potatoes also work great.

Make it dairy-free: Use plant-based milk and cheese alternatives to make the frittata dairy-free.

This frittata is a great way to pack in your veggies, and it makes for an easy and satisfying breakfast, lunch, or dinner! Enjoy!