If you have a bunch of veggies lying around… you’re in luck! This Vegged Out Egg Frittata highlights the perfect pairing between fresh eggs and colorful vegetables. Try making this for a filling breakfast, a star dish of a brunch get-together or even for meal prepping.
Despite the hate on reheating eggs, this recipe is surprisingly just as good when frozen and reheated later. I’m all about the flexible recipes and utilizing any food you have in your fridge to avoid any food waste. That’s why this recipe simply calls for 2 cups of diced vegetables of your choice. This is also an awesome recipe for utilizing seasonal produce at your local farmers’ market. When dicing the vegetables, you want to keep the pieces pretty small so that they get consistently distributed throughout the whisked eggs.
In these pictures, I decided to use various sweet peppers, tomatoes, spinach, broccoli, onion, and yellow squash. However, try throwing in whatever vegetables you have on hand. You can also try adding in different spices or aromatics to up the flavor. If you find a favorite combo, I would love to hear about it!
Vegged-Out Egg Frittata
- 2 cups of seasonal vegetables of your choice, diced into 1/4″ pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, etc)
- 8 eggs
- 1 T olive oil
- 1/4 cup cheddar cheese, optional
- Preheat oven to 350 degrees F.
- Heat oil in large, oven-safe pan over medium heat. Sauté vegetables until most of the moisture is evaporated.
- Scramble eggs and add into pan.
- Put pan directly in oven and bake for 10-15 minutes, or until eggs are set. Add cheese on top and cook for an additional 2 minutes, until cheese is melted.
- Remove pan from the oven, add salt and pepper to taste, and enjoy!
- Store leftovers in the freezer for up to three months.