If you have a bunch of veggies and eggs lying around, you’re in luck! This Vegged-Out Egg Frittata highlights the perfect pairing between fresh eggs and colorful, seasonal vegetables. Try making this for a filling breakfast, a star dish of a brunch get-together or for meal prepping.
Use 3 cups of veggies of your choice.
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 3 cups of diced vegetables of your choice. Time to go fridge foraging! That wrinkly pepper, misshapen squash, and tiny broccoli bits are all welcome in this recipe. 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.
The egg frittata flavor possibilities are endless.
Play around with vegetables you have on hand. Some of my favorites to use have been sweet peppers, tomatoes, spinach, broccoli, onion, and yellow squash. Try throwing in whatever vegetables you have on hand. Extra veggies from last’s night leftovers would also go great. Just skip sautéing them since they are already cooked.
You can also try adding in different spices or aromatics such as green onions, thyme, or seasoned salts to up the flavor.
Despite the hate on reheating eggs, this recipe is surprisingly just as good when frozen and reheated later–making your meal prep life easier. I love to pop out these protein and vegetable-packed slices from the freezer throughout the week. Some of my other favorite meal prep friendly breakfast recipes are customizable yogurt partfaits, mason jar overnight oats, and no bake energy bites.
If you find a favorite frittata combo, I would love to hear about it!
Vegged-Out Egg Frittata
- 3 cups of seasonal vegetables of your choice, diced into 1/4″ pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, etc)
- 10 eggs
- 1 tablespoon olive oil
- 1/4 cup cheddar cheese
- Preheat oven to 350 degrees Fahrenheit.
- Heat oil in large, 9-inch cast-iron or oven-safe pan over medium heat. Sauté vegetables until most of the moisture is evaporated. Remove pan from heat.
- Whisk eggs in a large bowl and pour over vegetables. Ensure vegetables are evenly incorporated throughout the eggs.
- Put pan directly in oven and bake for 15-20 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.