This Vegetable Frittata incorporates leftover veggies, cheese and eggs baked until custardy and creamy. Healthy, protein packed and easy dinner, leftover breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: North American
- 5 cups fresh vegetables, chopped
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 12 large eggs
- 3 tbsp whole milk
- 2 tbsp avocado oil
- 3/4 tsp salt
- Ground black pepper
- Red pepper flakes, to taste
- Preheat 10″ cast iron skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add vegetables and garlic, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 350 degrees F.
- In a medium bowl add eggs, milk, salt, pepper, red pepper flakes and whisk well.
- Turn off heat under the skillet. Sprinkle veggies with half of the cheese, pour egg mixture on top and sprinkle with remaining cheese.
- Bake for 20 minutes or until eggs are puffed and center jiggles a bit when you shake the skillet.
- Then broil until golden brown.
- Let vegetable frittata cool for 10 minutes, then slice into 8 pieces and serve warm or cold.
Store: Refrigerate in a container for up to 5 days.
Freeze: Freeze baked frittata after it has cooled. Place in a gallon size Ziploc bag and let out air as much as possible. Freeze for up to 3 months.
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