Vegetable Frittata
Make breakfast a hit with this simple, fresh, and tasty Vegetable Frittata made with broccoli and delicious, salty feta crumbles.
Table of Contents
Frittata, an open-faced egg omelet, is derived from the Italian word for fried. While the frittata may actually date back further to ancient times, we can agree that it is delicious, versatile, and here to stay!
What you eat for breakfast sets the tone for your day. I have read that if you start your day with something sweet, you will likely crave sugar all day. You may also crash and feel tired from the spike in blood sugar and still feel hungry shortly after.
Starting your day with something delicious, rich in protein and veggies, like this Vegetable Frittata, will help you feel satisfied and energized. I also feel like when I have a healthy breakfast I am more health-conscious throughout the day. I’m also in love with these Bacon and Spinach Frittata and these adorable Ham and Cheese Mini Frittatas.
Is Vegetable Frittata Healthy?
Yes! This Vegetable Frittata is a wholesome, delicious, and healthy breakfast. Eggs are considered one of the healthiest foods we can consume. We know they are packed with protein and are low-calorie, but they also contain vitamins B12, B6, B5, and selenium. Eggs can help lower cholesterol and are beneficial to brain health.
Additionally, we use broccoli in this frittata, which has vitamin A, and antioxidants, and is good for a healthy heart.
Why Baking is Best
Even though the history of the frittata mentions the origin of the word is close to Italian for fried, this Vegetable Frittata is best baked. Making eggs can be intimidating since they can turn from too runny to overcooked way too fast. The fact that this delicious dish is made in the oven gives us a break from the stove. Take the time to move on to setting the table for your brunch party or make some mimosas.
When you master your frittata baking you will be so pleased with the texture and this will be your go-to recipe, for not only breakfast but for a last-minute dinner or lunch.
INGREDIENTS
- 6 large eggs (8 for a 12-inch skillet)
- 1/4 cup unsweetened almond milk (or preferred milk)
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- Extra-virgin olive oil for the skillet
- 2 cups chopped broccoli
- 1 small onion, chopped
- ¼ cup feta cheese
INSTRUCTIONS
Preheat
Get your oven hot and ready at 400 degrees Fahrenheit.
Mix
Whisk eggs with almond milk, garlic, and seasonings for the frittata base.
Prepare
Add the broccoli, onions and feta to the egg base.
Bake
Cook the frittata until the eggs are perfectly set and ready to enjoy.
Serve
Let the frittata cool a bit, season if needed, cut into wedges, and serve.
Enjoy
Dig in and DEVOUR your homemade frittata!
FAQs & Tips
You can make your frittata the night before and reheat it in the oven at 350 for about 10 to 15 minutes. Your frittata can be stored in an airtight container for three or four days.
Yes! Use whatever milk you prefer or have on hand. The more fat you have in your frittata the more it will rise.
You can serve your frittata hot and fresh, at room temperature, or cold as a snack – think quiche-like. I do recommend letting your dish rest for 10 minutes to allow it to continue to cook and make sure it is settled.
Yes! The best part of frittatas is you can throw in whatever veggies, herbs, or cheese you have available.
I like to use a heavy, oven-safe skillet when making frittatas. You can also use a glass casserole dish, which I do when I am making my frittata to bring to a get-together.
Serving Suggestions
This dish is perfect on its own since it is so flavorful and nutritious. However, for a great breakfast, serve this Vegetable Frittata with this simple Air-Fryer Breakfast Sausage or these crispy Herb Potatoes. If you are hosting a larger brunch party this frittata is a great complement to a sweet dish, like Whole Wheat Waffles with fresh fruit or our Healthy French Toast.
To make it a bit fancier I like to top this frittata with a fresh salad, like our Summer Roll Salad or a yummy spread like Basil Spinach Pesto .
Versatile Vegetable Frittata with Five Variations
Ingredients
- 6 large eggs 8 for a 12-inch skillet
- 1/4 cup unsweetened almond milk or preferred milk
- 2 garlic cloves minced
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- Extra-virgin olive oil for the skillet
- 2 cup broccoli chopped
- 1 small onion chopped
- 1/4 cup feta cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a bowl, whisk together eggs, almond milk, minced garlic, sea salt, and black pepper until well combined. Set the mixture aside.
- Add the broccoli, onions and feta to the egg base.
- Bake in the preheated oven for 15 to 20 minutes, or until the eggs are set.
- Remove the frittata from the oven, let it cool slightly, season to taste, and serve.
- DEVOUR!
Nutrition
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