Baked Veggie Frittata
Loaded with good-for-you vegetables and protein-packed eggs, this lovely dish is easy to put together and makes an excellent brunch or lunch. Feel free to customize the veggie combo to your liking. This recipe makes 8 servings.
PREP TIME
15 minutes
COOK TIME
40 minutes
Ingredients
9 large eggs
1/4 cup heavy cream or half-and-half
1 cup shredded jack or cheddar cheese
1 tablespoon olive oil
1 small red onion, cut into wedges
8 ounces brown mushrooms, sliced in half
1 bell pepper, seeded, cored and thinly sliced
8-10 stalks broccolini, tough ends removed and sliced in half lengthwise
1/2 teaspoon each salt and pepper
1/4 cup heavy cream or half-and-half
1 cup shredded jack or cheddar cheese
1 tablespoon olive oil
1 small red onion, cut into wedges
8 ounces brown mushrooms, sliced in half
1 bell pepper, seeded, cored and thinly sliced
8-10 stalks broccolini, tough ends removed and sliced in half lengthwise
1/2 teaspoon each salt and pepper
Directions
Preheat your oven to 350 F.
Heat oil in a large, nonstick skillet to medium-high on the stovetop. Add onion wedges, mushrooms, and bell pepper to pan. Cook, flipping every 3 minutes, until the edges of the vegetables begin to brown. Once browned, remove vegetables from heat and set aside.
Add eggs, cream or half-and-half, salt and pepper to a mixing bowl and whisk to combine. Add cheese and fold gently to combine.
Spray an 8"x8" glass baking dish with cooking spray. Add egg mixture to dish. Place veggies onto the egg mixture, pressing the veggies gently down to half immerse them into the egg mixture.
Bake until eggs are set in the middle, about 25-35 minutes. Allow frittata to cool for a few minutes before serving.
Heat oil in a large, nonstick skillet to medium-high on the stovetop. Add onion wedges, mushrooms, and bell pepper to pan. Cook, flipping every 3 minutes, until the edges of the vegetables begin to brown. Once browned, remove vegetables from heat and set aside.
Add eggs, cream or half-and-half, salt and pepper to a mixing bowl and whisk to combine. Add cheese and fold gently to combine.
Spray an 8"x8" glass baking dish with cooking spray. Add egg mixture to dish. Place veggies onto the egg mixture, pressing the veggies gently down to half immerse them into the egg mixture.
Bake until eggs are set in the middle, about 25-35 minutes. Allow frittata to cool for a few minutes before serving.
Looking for inspiration? Try these recipes:
Cool as a Cucumber Dip
Muffins with Caramelized Onions, Feta and Jalapeño
Kielbasa, Bean and Veggie Soup
