Breakfast doesn’t have to be boring with this delicious and nutritious frittata. It is simple enough to make on any given Monday (and hint: can be prepped ahead for busy weekday mornings!) but also feels fancy enough to serve to guests or at a special event. Bridal shower brunch, anyone?
My favorite veggies to use in a frittata are asparagus, bell pepper, broccoli, and sweet potato, but this dish lends so well to whatever you may have in your fridge. And, it’s simple to switch it up throughout the year for whatever is in season, enhancing not only the flavor but also the nutrient density!
While this dish is a stand out star as is, you can also add half a cup of crumbled cooked bacon or sausage if desired. Have fun and make fit your own!
Easy Veggie Frittata
Ingredients
Easy Veggie Frittata
- 2 cups diced veggies of choice asparagus, bell pepper, spinach, sweet potato, mushroom, onion, broccoli, and zucchini are all great choices!
- 2 T. grass-fed butter
- 1⁄4 cup shredded grass-fed white cheddar (If desired/dairy tolerant)
- 6 organic, free-range, or pastured eggs
- 1 tsp. salt
- 1/2 tsp. black pepper
Optional Add-Ins
- 1/2 c. cooked and crumbled bacon or sausage
Instructions
-
In a large cast iron skillet, saute the veggies and butter over medium-high heat until tender.
-
Once the veggies are tender, spread them in an even layer ni the base of the skillet.
-
If using cheese, sprinkle over top of the veggies. Or, if you prefer more of a caramelized cheese topping, wait until the eggs have been added and sprinkle the cheese on top instead!
-
Whisk the eggs, salt, and pepper together, then pour into the skillet.
-
Bake at 400 degrees for 15-20 minutes, or until the eggs are set.
-
Allow to cool slightly before slicing and serving.
