Veggie Packed Frittata

I love this veggie packed frittata! It’s packed with veggies and flavor and it’s simple to make. I love to make it for breakfast, brunch, lunch, dinner or even a snack, it’s super versatile and delicious any time you eat it.

I love having the leftovers from this frittata because they reheat great and it makes for a healthy quick meal. I however, would not recommend freezing this because the liquid from the veggies will separate and make things weird, but refrigerating and eating within 5 days is perfectly fine!

I use broccoli, mushrooms, green onions, bell peppers and kale in this recipe. If you want to swap out these veggies for any other veggie you love then go ahead! For example, spinach for the kale, zucchini for the mushrooms, etc.

You can also add meat to this dish if you wanted, like 1/2 a cup of sausage, bacon or ham. They would make a lovely addition however it is optional.

What you need to make this veggie packed frittata: (printable recipe below)

makes 1 – 12 inch skillet frittata, serves 4-6

• 2 tablespoons avocado oil or olive oil
• 2 cups broccoli – chopped
• 8 ounces sliced mushrooms – white or cremini
• 3 green onions – sliced
• 1 bell pepper – diced, any color
• 3 handfuls chopped kale or leafy green of choice
• 3/4 teaspoon salt
• 1/4 teaspoons black pepper
• 9 large eggs
• 1/4 cup milk of choice
• pinch of salt and pepper
• 1 cup shredded cheddar cheese – white, sharp, medium or mild

Instructions for veggie packed frittata:

1. Preheat oven to 375 F.
2. In an oven proof 12 inch skillet add oil, broccoli, mushrooms, green onions, bell peppers, kale, salt and black pepper.
3. Sauté over medium/high heat until the vegetables soften and the reduce in size, about 5 minutes.
4. In a medium bowl, combine eggs, milk and a pinch of salt and pepper.
5. Pour egg mixture over the sautéed vegetables.
6. Top with shredded cheese and place into the preheated oven.
7. Bake for 15 minutes.
8. Remove from oven, serve and enjoy!

Here are a few other recipes you may enjoy:

Shrimp & Eggs Benedict
Fluffy Ricotta Pancakes
Sausage Christmas Breakfast Casserole

Print

Veggie Packed Frittata

This delicious veggie packed frittata is full of broccoli, kale, bell peppers, mushrooms and green onions and topped with cheese.

Course Breakfast, Dinner, Main Course

Cuisine Breakfast, brunch, Dinner, eggs, main course

Keyword Breakfast, brunch, cheese, Dinner, eggs, kale, Vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Ingredients

• 2 tablespoons avocado oil or olive oil
• 2 cups broccoli – chopped
• 8 ounces sliced mushrooms – white or cremini
• 3 green onions – sliced
• 1 bell pepper – diced any color
• 3 handfuls chopped kale or leafy green of choice
• 3/4 teaspoon salt
• 1/4 teaspoons black pepper
• 9 large eggs
• 1/4 cup milk of choice
• pinch of salt and pepper
• 1 cup shredded cheddar cheese – white sharp, medium or mild

Instructions

• Preheat oven to 375 F.
• In an oven proof 12 inch skillet add oil, broccoli, mushrooms, green onions, bell peppers, kale, salt and black pepper.
• Sauté over medium/high heat until the vegetables soften and the reduce in size, about 5 minutes.
• In a medium bowl, combine eggs, milk and a pinch of salt and pepper.
• Pour egg mixture over the sautéed vegetables.
• Top with shredded cheese and place into the preheated oven.
• Bake for 15 minutes.
• Remove from oven, serve and enjoy!