Vegetable Frittata

Happy Hump Day everyone! How is everyone doing at home? Per the usual, our time is totally flying by for us, but blessed to be family and healthy! For the first time in probably, I don’t know, three weekends(?), we actually had nobody sick which was a nice change of pace.

Lately breakfast has been a big thing for me. It is becoming my favorite meal of the day, so I usually try to give it the most thought. I have actually been craving eggs lately, plus they are very low carb and quite filling. Today, I share this make-ahead veggie breakfast casserole recipe that you will love it because it’s so D.E.L.I.C.I.O.U.S., and at the same time, it’s very versatile! You can use any fresh veggies you have in your fridge. I used what I had available, such as red onions, bell pepper, cherry tomatoes, and spinach. But if you don’t have one of these ingredients, you can still make it. You can add anything you please.

Also, choose your favorite cheese. I added a mixture of cheddar cheese and mozzarella. It’s totally up to you! If you avoid dairy, simply skip this ingredient. This breakfast is full of goodies for your health like fiber and protein, which makes it hearty and keeps you satisfied for hours. It always feels good to get those veggies in first thing in the morning, don’t you think? What are you waiting for? Go ahead prep for this delicious breakfast tonight and bake it tomorrow morning!

Serves 8

[Per serving Calories 230, Fat 11g, Carbs 10g, Fiber 5g, Protein 13g]

Ingredients

2 cups of fresh spinach, chopped

½ cup of onions, finely chopped

½ cup of bell peppers, finely chopped

½ cup of tomatoes, finely chopped

1 tbsp EVOO

8 eggs

½ tsp garlic powder

½ tsp chili powder (optional)

Salt and pepper to taste

1 cup cheddar and mozzarella cheese mix (optional)

Method

Preheat oven to 325F. Spray a 9×9 inch casserole dish with a good coating of oil and set aside. I used 4 ramekins today, however you can use anything you like.

In a medium skillet, add the EVOO over medium heat. Add the onions and cook until soft. Then add the rest of the veggies and cook until tender. Add the veggie mixture to the baking dish. If you are using small ramekins, then divide evenly.

Whisk all your eggs together with cheese and seasonings. Pour the egg mixture over the veggie mixture in the baking dish. Bake for 20-25 minutes if you are using 9×9 size pan and bake for 10 minutes if using ramekins or until the egg mixture is cooked through. Let it cool for 5 minutes before serving.

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