Description
Discover the joy of cooking with this Easy Vegetable Frittata, a delightful dish that celebrates seasonal vegetables while being effortlessly simple to prepare. This frittata is perfect for breakfast or brunch and caters to various dietary needs, being both gluten-free and dairy-free. It’s a fantastic way to reduce food waste by using up leftover veggies, all while delivering a fluffy texture and rich flavor. Whether you’re hosting a family gathering or looking for a quick weeknight dinner solution, this versatile recipe will impress everyone at your table.
Ingredients
Scale
- 2 tbsp oil or butter
- ¼ cup onion, chopped
- 1–2 cups assorted vegetables, chopped (e.g., bell peppers, spinach, zucchini)
- 6 eggs
- ¼ cup whole milk (or substitute with yogurt or omit for dairy-free)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium heat, heat oil or melt butter. Sauté the chopped onion until translucent.
- Add your choice of chopped vegetables and cook until tender.
- In a mixing bowl, whisk together eggs, milk (if using), salt, and pepper until well combined.
- Spread the sautéed vegetables evenly in a greased pie dish or baking dish and pour the egg mixture on top.
- Bake in the preheated oven for 20-30 minutes until the top is set.
- Allow cooling slightly before slicing into wedges and serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg