Veggie Frittata

This Frittata is packed with lots of good-for-you veggies and so easy to make for a weekend brunch with friends or family.

A frittata is such a great way to prepare eggs.  I think it’s a lot easier than making omelets and it’s more interesting than scrambled eggs.  

It’s like a quiche without the crust or an omelet with the filling incorporated into the eggs.  However you look at it, it’s quite delicious.

The other thing I love about a frittata is the flexibility. You really can add whatever ingredients you like.  This frittata is all veggie, but you could also add ham, cooked bacon or sausage and you could add any kind of cheese that you like.  

The possibilities are endless.  It also reheats really well.  So make one of these at the beginning of the week and you’ve got yourself a delicious breakfast all week long in about 2 minutes.

Tips and Tricks

• You can use any combination of vegetables that you like. Broccoli, grape tomatoes or mushrooms would all be great choices.
• The cheese that you use can also be switched up. Gruyere, monterey jack, pepper jack, or even gouda would all be fantastic in this frittata. If you don’t happen to like cheese, just omit it. 
• Make sure that you’re using a skillet that is safe to go under the broiler, such as a cast iron skillet.
• If you’re hosting a brunch, you can prep all the vegetables and whisk the egg mixture together ahead of time. Store the vegetable mixture and egg mixture separately in the refrigerator, until you’re ready to start cooking.

Ingredients Needed to Make this Veggie Frittata

Full instructions can be found below in the recipe card

• 1 red pepper, chopped
• 1 small onion, chopped
• 1 medium zucchini, chopped
• 1 (1 lb) package frozen chopped spinach, thawed and well drained
• 1 tbsp olive oil
• 1 tbsp fresh thyme or 1 tsp dried
• 10 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded sharp cheddar cheese

How to Make this Veggie Frittata

• Preheat broiler.
• Heat olive oil in a large skillet (use a cast iron skillet, if you have one) over medium heat.
• Add red pepper, onion and zucchini, season with a little salt and pepper.  
• Saute until veggies are getting soft, about 8-10 minutes.
• Meanwhile, crack eggs into a mixing bowl, add milk, thyme, salt and pepper.  
• Whisk until well combined.  
• Whisk in cheese.
• Stir spinach into sauteed veggies.
• Reduce heat to medium low.
• Pour egg mixture into the skillet and gently stir to evenly spread out veggies.
• Continue gently moving egg mixture around by scraping around the edges and the bottom of the pan, without scrambling eggs.
• After about 5 minutes, the eggs should be close to being set, but you’ll still see some liquid.
• Put skillet under the broiler.  
• Broil until eggs look set and are just starting to brown.  Watch carefully, this will only take a few minutes.
• Remove from broiler and let rest for 5 minutes.
• Cut into wedges and serve.

ENJOY!