Savory Vegetable Breakfast Frittata
15min
30min
4
310
Chef's Note
For a make-ahead option, this frittata keeps well in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30 seconds or enjoy cold. You can customize with any seasonal vegetables you have on hand, just keep the total volume of vegetables about the same.
Tags
Ingredients
8 large eggs
1/4 cup milk
2 medium carrots
1 medium red bell pepper
2 cups baby spinach
1/2 medium onion
2 cloves garlic
3/4 cup cheddar cheese
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Peel and grate 2 medium carrots using the large holes of a box grater.
- 3
Dice 1 medium red bell pepper and 1/2 medium onion.
- 4
Mince 2 cloves of garlic.
- 5
In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 6
Add the grated carrots and diced bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
- 7
Add 2 minced garlic cloves and 1/2 teaspoon dried thyme to the skillet. Cook for 30 seconds until fragrant.
- 8
Add 2 cups of baby spinach and cook for 1-2 minutes until wilted.
- 9
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 10
Spread the vegetables evenly in the skillet. Pour the egg mixture over the vegetables.
- 11
Sprinkle 3/4 cup shredded cheddar cheese evenly over the top.
- 12
Transfer the skillet to the preheated oven and bake for 18-20 minutes until the eggs are set and the top is lightly golden.
- 13
Remove from the oven and let cool for 5 minutes before slicing.
- 14
Garnish with 2 tablespoons of chopped fresh parsley before serving.
Nutrition Information (per serving)
310
19g
9g
22g
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