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!
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