Veggie Loaded Frittata

This easy oven baked veggie loaded frittata is a one pan breakfast made with eggs, leftover vegetables, and simple pantry staples. It is flexible, meal prep friendly, and ready in about 30 minutes.

Course Breakfast, brunch

Cuisine American

Keyword eggs, vegetable frittata, vegetarian frittata, veggies

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 487kcal

Author Sireesha A.

Equipment

1 Skillet

Ingredients

6 large eggs
¼ cup milk
1 tablespoon olive oil
1 small onion diced
1 bell pepper diced
1 cup diced cooked plant-based bacon
1 cup diced vegetables of your choice such as spinach, mushrooms, or zucchini
½ cup shredded cheese such as cheddar, mozzarella, or feta
Fresh herbs for garnish such as parsley or basil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
Heat the olive oil in an oven-safe skillet (preferably non-stick) over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they become soft and translucent.
If you're using the plant based bacon, add it to the skillet and sauté for another 2-3 minutes until heated through.
Add the diced vegetables to the skillet and cook for another 2-3 minutes until they are slightly tender. Adjust the heat if necessary to prevent burning.
Pour the egg mixture into the skillet, making sure it evenly covers the vegetables and other ingredients. Cook for 3-4 minutes on the stovetop, allowing the bottom to set.
Sprinkle the shredded cheese evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the cheese has melted and turned golden brown.
Carefully remove the skillet from the oven (remember, the handle will be hot!) and let the frittata cool for a few minutes.
Garnish with fresh herbs, slice into wedges or squares, and serve warm. Frittata can be enjoyed on its own, with a side salad, or accompanied by crusty bread.

Notes

Recipe notes:

Leftover vegetables work best. Roasted or sautéed vegetables add more flavor and release less moisture than raw vegetables.
Do not overcrowd the pan. Too many vegetables can prevent the eggs from setting evenly.
Dairy free option. Use unsweetened non dairy milk and skip the cheese or use a dairy free alternative.
Use an oven safe skillet. If you do not have one, transfer everything to a greased baking dish before baking.

Store leftovers in the fridge for up to four days or freeze individual slices for later.

Nutrition