With this Veggie Frittata recipe in your back pocket, you’ll never look at leftovers the same again. An extra onion half and a lumpy tomato are no longer burdens, but an opportunity to make a fancy breakfast frittata. While this recipe lists specific ingredients, it’s really just what we had leftover. So feel free to go rogue and add squash, olives, bacon, cheese, brown rice, carrots, cauliflower, asparagus, mushrooms, or whatever!
Makes 8 servings
- 1 onion, diced
- 2 tbsp butter or oil
- 2 cups veggies, roughly chopped (cherry tomatoes, broccoli, mushrooms, peppers, or squash work well)
- 1 cup leafy greens of choice, chopped
- 12 eggs
- ½ cup milk
- 1 cup cheese of choice, shredded (feel free to use whatever cheese you have in the fridge)
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp cracked black pepper
- Preheat oven to 375℉.
- In a large bowl, beat eggs and whisk in milk and cheese. Set aside.
- Heat butter or oil in a 14-inch cast-iron pan on medium heat. Add diced onion and cook until soft and browned for about 5 minutes. Add cherry tomatoes, broccoli, and leafy greens to the pan and saute for 3-4 minutes.
- Distribute veggies evenly over the bottom of the pan and pour the egg mixture on top.
- Let sit for a couple of minutes for the edges to set. Place in the oven and bake for 30-35 minutes, or until a knife comes out clean. Cool slightly before cutting.