Start your day with a burst of fresh flavors from this Garden Veggie Frittata. Packed with vibrant broccoli, sweet red bell peppers, and savory red onion, this protein-rich dish is perfect for breakfast, brunch, or even a light dinner. Combined with fluffy eggs, melted cheddar cheese, and a sprinkle of fresh herbs, this frittata is as wholesome as it is delicious. It’s an easy, one-pan recipe that’s versatile and customizable to suit your taste.
Ingredients:
- 1 teaspoon olive oil
- Cooking spray
- 3/4 cup broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 1/4 cup chopped red onion
- 4 whole eggs
- 4 egg whites
- 1/3 cup shredded or diced cheddar cheese (or your choice of cheese variety)
- Fresh herbs for garnish (such as chopped cilantro, parsley, or green onion)
- Salt and pepper to taste
Instructions:
- Preheat the Oven : Preheat your oven to 375°F (190°C).
- Cook the Vegetables : Heat the olive oil in an oven-safe, non-stick skillet over medium heat. Add the broccoli, red bell pepper, and red onion to the skillet. Cook, stirring occasionally, for 5-6 minutes or until the vegetables are slightly softened. Season with a pinch of salt and pepper.
- Prepare the Egg Mixture : In a medium bowl, whisk together the eggs and egg whites until well combined. Stir in half of the shredded cheddar cheese. Season with a little more salt and pepper, if desired.
- Assemble the Frittata : Spray the edges of the skillet with cooking spray to ensure the frittata doesn’t stick. Pour the egg mixture evenly over the cooked vegetables in the skillet. Sprinkle the remaining cheddar cheese on top.
- Bake the Frittata : Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden around the edges. Remove from the oven and let it cool for 2-3 minutes.
- Garnish and Serve : Slide the frittata out of the skillet and onto a cutting board or serving plate. Garnish with fresh herbs, such as cilantro, parsley, or green onions. Slice into wedges and serve warm.
Conclusion:
This Garden Veggie Frittata is the perfect way to enjoy a healthy and delicious meal packed with fresh vegetables and protein. The combination of roasted veggies, melted cheese, and fluffy eggs makes this dish both hearty and satisfying. Whether served with toast, a fresh salad, or enjoyed on its own, this frittata is a versatile dish you’ll want to make again and again.
Garden Veggie Frittata
A healthy and flavorful frittata loaded with freshbroccoli, bell peppers, and onions, topped with cheddar cheese and fresh herbs.This Garden Veggie Frittata is a quick and easy one-pan meal perfect for anytime of the day.
Ingredients
- 1 teaspoon olive oil
- Cooking spray
- 3/4 cup broccoli florets cut into 1-inch pieces
- 1 red bell pepper cut into 1/2-inch pieces
- 1/4 cup chopped red onion
- 4 whole eggs
- 4 egg whites
- 1/3 cup shredded or diced cheddar cheese or your choice of cheese variety
- Fresh herbs for garnish such as chopped cilantro, parsley, or green onion
- Salt and pepper to taste
Instructions
- Preheat the Oven : Preheat your oven to 375°F (190°C).
- Cook the Vegetables : Heat the olive oil in an oven-safe, non-stick skillet over medium heat. Add the broccoli, red bell pepper, and red onion to the skillet. Cook, stirring occasionally, for 5-6 minutes or until the vegetables are slightly softened. Season with a pinch of salt and pepper.
- Prepare the Egg Mixture : In a medium bowl, whisk together the eggs and egg whites until well combined. Stir in half of the shredded cheddar cheese. Season with a little more salt and pepper, if desired.
- Assemble the Frittata : Spray the edges of the skillet with cooking spray to ensure the frittata doesn’t stick. Pour the egg mixture evenly over the cooked vegetables in the skillet. Sprinkle the remaining cheddar cheese on top.
- Bake the Frittata : Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden around the edges. Remove from the oven and let it cool for 2-3 minutes.
- Garnish and Serve : Slide the frittata out of the skillet and onto a cutting board or serving plate. Garnish with fresh herbs, such as cilantro, parsley, or green onions. Slice into wedges and serve warm.