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Garden Veggie Frittata Recipe

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4 from 6 reviews

This Garden Veggie Frittata is a vibrant and healthy baked egg dish loaded with fresh broccoli, red bell pepper, and red onion, all complemented by melty cheddar cheese and fresh herbs. Perfect for a nutritious breakfast or light meal, it combines sautéed vegetables with fluffy eggs, baked to perfection in the oven.

Ingredients

Vegetables

  • ¾ cup broccoli florets (cut into 1-inch pieces)
  • 1 red bell pepper (cut into ½ inch pieces)
  • ¼ cup chopped red onion

Egg Mixture

  • 4 eggs
  • 4 egg whites
  • 1/3 cup shredded or diced cheddar cheese (or cheese variety of your choice)
  • salt and pepper to taste

Other

  • 1 teaspoon olive oil
  • cooking spray
  • fresh herbs for garnish such as chopped cilantro, parsley, or green onion

Instructions

  1. Preheat and Heat Oil: Preheat the oven to 400 degrees Fahrenheit. Heat 1 teaspoon of olive oil in an 8-inch pan over medium-high heat to prepare for sautéing the vegetables.
  2. Sauté Onions: Add the chopped red onion to the pan and cook, stirring occasionally, for 3-4 minutes until the onion softens and becomes translucent.
  3. Cook Red Pepper: Add the red bell pepper pieces to the pan and cook for another 3 minutes until the pepper softens.
  4. Cook Broccoli: Add the broccoli florets along with 1 tablespoon of water to the pan. Stir occasionally and cook until the broccoli becomes tender.
  5. Season Vegetables: Season the sautéed vegetables with salt and pepper to taste. Remove them from the pan and set aside.
  6. Prepare Pan: Wipe the pan clean with a paper towel, then coat it with cooking spray to prevent sticking for the frittata.
  7. Mix Eggs: In a bowl, whisk together 4 eggs and 4 egg whites. Season this egg mixture with salt and pepper to taste.
  8. Combine Ingredients: Add the cooked vegetables and cheddar cheese to the whisked eggs, stirring gently until fully combined.
  9. Transfer to Pan: Pour the egg and vegetable mixture into the prepared pan, spreading it evenly.
  10. Bake: Place the pan in the preheated oven and bake for 15 minutes, or until the frittata's center is fully set and cooked through.
  11. Garnish and Serve: Remove the frittata from the oven, garnish with fresh chopped herbs such as cilantro, parsley, or green onion. Cut into wedges and serve warm.

Notes

  • Use cooking spray or a little olive oil to prevent the frittata from sticking to the pan.
  • Feel free to substitute the cheddar cheese for your preferred cheese variety or omit for a dairy-free option.
  • You can customize the vegetables according to your preference or seasonal availability.
  • For a fluffier texture, let the baked frittata rest for a few minutes before slicing.
  • Leftovers can be refrigerated and enjoyed cold or reheated within 2 days.

Find it online: https://dishcooks.com/garden-veggie-frittata-recipe/