Vegetable Frittata
This loaded vegetable frittata is a perfect quick dinner option!
Servings: 8 people
Ingredients
- 10 eggs
- 1 cup milk
- 1 whole zucchini sliced then halved
- 1 small - medium red bell pepper sliced thinly
- ½ yellow or white onion diced
- 2 cups spinach leaves packed
- 1 ½ cup cheddar cheese shredded
- ½ teaspoon pink salt or sea salt or more to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil refined
- 1 tablespoon butter
- sprinkle of paprika after baking optional
Instructions
- Preheat oven to 375
- In a medium mixing bowl whisk 8 eggs and milk. Season with a little salt and pepper and set aside.
- Prepare your vegetables by slicing the zucchini and then cut in halves, thinly slicing red bell pepper, and dicing onion.
- In a cast iron skillet or enameled cast iron casserole dish heat on medium heat the oil and butter. You can also bake this in a deep dish pie dish. See notes if you are going to fry and bake in a separate dish.
- Add all the veggies but the spinach and season with salt and pepper.
- Stir fry until the veggies are tender then add spinach and cook another 2-3 minutes. Taste your veggies and make sure they are seasoned to your liking.
- Pour over egg mix then add cheese.
- Cover and bake for 20 minutes.
- Uncover and bake remaining time for 15 minutes or until eggs are done all the way through.
- Top with a few sprinkles of paprika or some chopped fresh herbs if you would like.
- Serve and enjoy!
Notes
Get the casserole dish I have here!
You can use all kinds of different veggies, check out the post above for suggestions!
If you are transferring the mixture into a separate baking dish make sure to oil your dish. Fry your veggies, and transfer to the baking dish. Add cheese and egg mixture then bake.
You can use all kinds of different veggies, check out the post above for suggestions!
If you are transferring the mixture into a separate baking dish make sure to oil your dish. Fry your veggies, and transfer to the baking dish. Add cheese and egg mixture then bake.