Name: Veggie And Cheese Frittata
Total time: 45 min
Yield: 7
Cuisine: Breakfast
Ingredients: 2 large eggs; 1 small onion, diced; 2 cloves of garlic, minced; 1 cup mixed vegetables (such as bell peppers, zucchini, mushrooms, and spinach); 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; Salt and pepper to taste; 2 tablespoons butter; Fresh herbs (such as parsley or chives) for garnish

A Veggie and Cheese Frittata is the perfect breakfast or brunch solution for a busy morning.

Packed with sautéed vegetables and two types of cheese, this Italian-inspired dish is a crowd-pleaser that’s both easy to make and packed with flavor.

Ready Time

45 mins

Yields

7 servings

Ingredients

2 large eggs
1 small onion, diced
2 cloves of garlic, minced
1 cup mixed vegetables (such as bell peppers, zucchini, mushrooms, and spinach)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
2 tablespoons butter
Fresh herbs (such as parsley or chives) for garnish

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant. Add the mixed vegetables and cook until they’re tender, about 5 minutes.

Season with salt and pepper to taste.

In a large bowl, whisk together the eggs and a pinch of salt. Add the shredded cheddar and mozzarella cheese to the bowl and stir until well combined.

Pour the egg mixture over the cooked vegetables in the skillet and cook until the edges start to set, about 2-3 minutes.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown. Remove from the oven and let it cool for a few minutes.

Slice into 7 wedges and garnish with fresh herbs, such as parsley or chives.

Serve hot and enjoy!

Notes

Use any combination of your favorite vegetables, just be sure to adjust the cooking time based on their texture and density. Don’t overmix the egg mixture or it’ll become tough.

If you’re worried about the frittata not setting, just cook it for a few more minutes on the stovetop before transferring it to the oven.

Don’t open the oven door during baking, you’ll let the heat out and the frittata might not puff up properly. If you’re making this for brunch, consider adding some diced ham or bacon for added protein.

Let the frittata cool completely before refrigerating or freezing, it’ll make it easier to slice and reheat later.

You can also serve this with a side salad or toast for a more filling meal.