Simple Veggie and Cheese Frittata (Edit recipe)

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An easy to make frittata using your favorite vegetables and cheeses. I love that you can combine leftover veg you have laying around in your fridge, or you can be more intentional with what you put into it.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 3

Ingredients

6 Eggs, large
.25 cup Milk, Milk/Non-Dairy
1 Bell Pepper, red or green, diced
3-4 Green Onion (Scallion), sliced
1 cup Baby Bella Mushrooms, sliced, optional
1 bunch Spinach, Small handful of, or kale
.25 cup Sun-Dried Tomatoes, drained, Can sub in 1/2 cup sliced cherry tomatoes
1 tsp Parsley, Dried, Can sub in 1T of Fresh
.5 tsp Salt
.25 tsp Black Pepper, Fresh, Fresh
.5-.75 cup Cheddar Cheese, mozzarella, fontina, brie, parmesan, etc. Optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400°F.
In a 10-inch skillet sauté the pepper, onions, and mushrooms until tender.
While veggies are sautéing, crack eggs into a medium size bowl, whisk in milk. Add in the sun dried tomatoes, parsley, salt, pepper, and the handful of spinach or kale. Stir and set aside.
Once veggies are tender add the egg mixture to the pan and stir gently with a spatula to combine.
Sprinkle evenly with the cheese.
Transfer the skillet to the pre-heated oven and bake for approx 10 min or until the top is lightly browned.
Remove from the oven and slice into wedges and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	198
Fat:	9 g
Carbohydrates:	7 g
Protein:	14 g
Cholesterol:	45 g
Sodium:	632 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.