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 for meal prepping.
3cupsof seasonal vegetables of your choice,diced into 1/4" pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, etc)
10eggs
1tablespoonolive oil
1/4cupcheddar cheese
Instructions
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.