Veggie Frittata

This super simple frittata makes for the perfect lunch any day. It’s jam packed with tons of veggies, cheese, and anything else you want to throw in! Not only is it delicious, but it’s incredibly simple also.

Coming together in only 45 minutes, it makes for a great, light lunch any day of the week! With a few alterations, it could even be enjoyed for breakfast.

Ingredients

• 8 eggs
• 3/4 cup mozzarella (I used it as a ball, although shredded can also work if you want)
• 1/2 head of broccoli
• 1/2 head cauliflower
• 2 medium carrots
• 1-2 handfuls of cherry tomatoes
• 1 bell pepper
• 2 medium zucchini
• Mushrooms (I like baby Bella mushrooms, but this also works with any variety, including canned mushrooms)
• 1 yellow/white onion
• 2 cloves garlic
• 2 tablespoons sour cream
• Salt
• Pepper
• Dried basil (1/2 tsp) or fresh basil (about 6 big leaves)
• Olive oil (about 2 tablespoons to cook with)

Instructions

1. Preheat the oven to 355º F. Prepare all of the vegetables. Wash the cauliflower and broccoli and separate them into normal sized florets (Or, you can buy broccoli/cauliflower that’s already been broken down. This is a great way to repurpose leftover veggies.) Peel the carrots and cut into bite size pieces. Slice the mushrooms in half or in thinner slices. Cut the pepper and zucchini into bite size pieces and roughly dice the onion. Crush or mince the garlic and finely cut the basil (if using fresh). For the cherry tomatoes, cut in half or leave whole.
2. Heat up a large cast iron skillet, about 14”. Once it’s hot, add in a tablespoon of oil. Then, add the onion and sauté for about 3 minutes. Add the garlic and sauté for one minute, then add all of the rest of the veggies (besides the cherry tomatoes and the basil). Season liberally with salt and pepper, then cook for another 15 minutes until the veggies are mostly soft. Add oil as needed to make sure the veggies aren’t sticking. Add the cherry tomatoes.
3. Prepare the eggs. In a separate bowl, crack all of the eggs in and add the sour cream. Beat until combined. Season with salt and pepper (also dried basil if using), then add fresh basil (if using). Add in the mozzarella and mix.
4. Pour the egg mixture over the veggies evenly. If you want, top with additional shredded mozzarella! Put it in the preheated oven and bake for 25 minutes. Enjoy!

Notes:

• This can completely be customized: not only can you leave out some of the veggies and replace them with your own (corn, peas, asparagus, beans,etc) but you can add different cheeses (Gruyere, Parmesan, feta, etc) and meats (Chicken, sausage, turkey, beef, etc)!
• This can also be done with egg whites, but I haven’t tried it myself personally! I would recommend cooking it for about 20 minutes. Feel free to experiment!

Veggie Frittata

This super simple, easy, and healthy veggie frittata is a tasty way to enjoy some eggs for lunch and get those vegetables in also!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Lunch

Servings 4 people

Calories 320 kcal

Equipment

• cast iron skillet

Ingredients

  

• 8 eggs
• 3/4 cup mozarella shredded or cubed
• 1/2 head broccoli 1/2 bag prepared florets
• 1/2 head cauliflower
• 2 carrots medium
• 1-2 handfuls cherry tomatoes other tomatoes, halved/quartered also work
• 1 bell pepper
• 2 zucchini medium
• 1 pack/can mushrooms
• 1 yellow/white onion
• 2 cloves garlic
• 2 tbsp sour cream
• salt
• pepper
• 2 tbsp olive oil plus more to cook with
• 1/2 tsp dried basil or 6 large, fresh leaves

Instructions

 

• Start by preparing all of the veggies and preheating the oven to 355ºF. Break up the broccoli and the cauliflower into bite-sized florets. Peel the carrots and cut into rounds.
• Roughly dice the bell pepper, zucchini, and white onion. Mince the garlic and cut the mushrooms into slices or halves. Leave the cherry tomatoes whole. If using fresh basil, chop it roughly.
• Heat the large cast iron pan. Add some of the oil, then add the onion. Cook for three minutes until lightly transparent. Add the garlic and cook for another minute.
• Add the rest of the veggies, besides the tomatoes and basil. Season liberally with salt and pepper and cook for 15 minutes until they are soft. Add the remaining olive oil as needed to ensure the veggies don't stick/burn. Add the tomatoes at the end.
• Prepare the eggs. In a separate bowl, beat the eggs. Season with a little bit of salt, pepper, and the dried/fresh basil. Add the sour cream and mozzarella.
• Once the oven and veggies are ready, pour the egg mix evenly over the vegetables. There is no need to mix here, just pop the whole cast iron carefully into the oven. If desired, sprinkle over some extra cheese and/or black pepper.
• Cook for 25 minutes, until the eggs are no longer runny and everything is fully cooked. Enjoy!

Notes

*see notes in blog post above

Keyword delicious, easy, egg, frittata, lunch, simple, veggie