Description
A nutritious and protein-packed veggie frittata that is perfect for a quick breakfast or a light midweek dinner. This versatile dish combines sautéed garden vegetables with fluffy, savory eggs, creating a wholesome and satisfying meal. By utilizing a cast-iron skillet for a stovetop-to-oven cooking method, you achieve a golden, crispy base and a light, custard-like center that is sure to please everyone at your table.
Ingredients
2 tablespoons extra virgin olive oil
0.5 cup onion, finely diced
1 teaspoon garlic, minced
4 cups mixed vegetables (bell peppers, broccoli, zucchini)
10 large pasture-raised eggs
0.5 cup whole milk
0.5 teaspoon fine sea salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon smoked paprika
1 cup cheddar cheese, shredded
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk ten eggs in a large mixing bowl until fully combined.
Stir in the milk, sea salt, pepper, and paprika until thoroughly blended.
Add the shredded cheddar cheese to the egg mixture and set aside.
Heat the olive oil in a cast-iron skillet over medium heat.
Add the diced onion and garlic, sautéing until fragrant and tender.
Add the mixed vegetables to the skillet and cook until they are softened.
Pour the egg and cheese mixture into the skillet over the vegetables.
Cook on the stovetop for a few minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake until the center is set and the top is golden.
Notes
Use a 10-inch or 12-inch cast-iron skillet for the best results.
You can customize this recipe by swapping in any seasonal vegetables you have in the refrigerator.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Gluten-Free Recipes
- Method: Stovetop-to-Oven
- Cuisine: Mediterranean/American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 310mg