Vegetable Frittata Recipe
This vegetable frittata recipe is perfect to feed a crowd at brunch or to use as a meal prep breakfast. Just grab, reheat, and off you go into the day.
Servings 9 pieces
Calories 165kcal
Ingredients
- 12 eggs
- 3.5 oz cheese 100g/1 cup - Gouda/Gruyere/Cheddar/Feta
- sea salt
- pepper
- 3 cups broccoli florets (or baby spinach) 200 g
- 1 large red bell pepper (or cherry tomatoes) 150 g
- 1-3 shallots
- 2 cloves garlic
- 1 avocado
- cilantro
Instructions
- Preheat oven to 350 F.
- Add 12 eggs to a large bowl, add salt and pepper and whisk until liquid. You have to whisk for quite a while but eventually, the snotty egg whites will dissolve and become liquid (see video).
- Add grated or crumbled cheese to egg mixture and set aside.
- Finely slice shallots and chop garlic. Cut broccoli into small florets, and dice bell pepper (if using). Set aside.
- Preheat a dry cast iron pan over medium-low heat. Add a splash of olive oil to the hot cast iron pan, then add sliced shallots and garlic and sauté for about 30-60 seconds. Then add broccoli florets and diced bell pepper and sauté 4-5 minutes until the broccoli becomes bright green. Or add baby spinach and cherry tomatoes and sauté for only about 1 minute.
- Add the egg/cheese mixture to the pan, remove from the stove, and place in the hot oven for approximately 20-25 minutes until lightly golden but not brown.
- Remove from the oven and place on a heatproof surface for at least 10 minutes to let rest. Take a knife or similar to go along the edges of the frittata to remove from the pan, then take two spatulas to lift the whole frittata out and serve on a plate.
- Top with diced avocado and chopped cilantro if desired and serve!
Video
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 164mg | Potassium: 292mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1203IU | Vitamin C: 52mg | Calcium: 131mg | Iron: 2mg