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Garden Veggie Frittata

Garden Veggie Frittata
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Looking for a nutritious breakfast that’s both quick and delicious? This Garden Veggie Frittata is your answer! Bursting with vibrant vegetables like broccoli and bell peppers, this dish is rich in protein thanks to the combination of whole eggs and egg whites. Perfect for busy mornings or leisurely brunches, it’s easy to make and can be customized based on your favorite ingredients. Simply sauté your veggies, whisk the eggs, combine, bake, and voilà! You have a colorful, hearty meal that everyone will love. Plus, it’s an excellent make-ahead option for meal prep throughout the week. Elevate your breakfast game with this fulfilling frittata!

Ingredients

Scale
  • 1 teaspoon olive oil
  • Cooking spray
  • ¾ cup broccoli florets (cut into 1-inch pieces)
  • 1 red bell pepper (cut into ½ inch pieces)
  • ¼ cup chopped red onion
  • 4 eggs
  • 4 egg whites
  • 1/3 cup shredded or diced cheddar cheese (or cheese variety of your choice)
  • Fresh herbs for garnish such as chopped cilantro (parsley or green onion)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in an 8-inch skillet over medium-high heat. Sauté red onion until softened.
  3. Add red bell pepper; cook until softened. Stir in broccoli with a splash of water; steam until tender.
  4. Season veggies with salt and pepper; set aside.
  5. In a bowl, whisk together eggs and egg whites; season again.
  6. Combine sautéed veggies and cheese into the egg mixture.
  7. Pour mixture back into the skillet; bake for 15 minutes or until set.
  8. Let cool slightly before garnishing with fresh herbs. Cut into wedges and serve.

Nutrition

Find it online: https://www.kitchenstorydaily.com/garden-veggie-frittata/