Description
This Veggie Frittata is a wholesome, savory dish packed with colorful bell peppers, onions, and mushrooms. It’s an easy and nutritious meal that’s perfect for breakfast, brunch, or even dinner. Loaded with veggies and protein-rich eggs, this frittata is naturally gluten-free and can be customized with your favorite vegetables. It’s light, healthy, and incredibly satisfying!
Ingredients
Scale
- 6 large eggs
- 1 tablespoon olive oil (or butter)
- 1/2 cup bell peppers, diced (use any color)
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
- 1/4 cup shredded cheese (optional, cheddar, mozzarella, or feta work well)
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- Fresh herbs (such as parsley, basil, or thyme) for garnish (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Sauté the Vegetables:
Heat olive oil (or butter) in a large, oven-safe skillet over medium heat. Add the diced bell peppers, onions, and sliced mushrooms. Sauté for 5-7 minutes, until the vegetables are softened and lightly browned. Season with salt, pepper, and garlic powder (if using). Remove the skillet from the heat. - Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs. Season with a pinch of salt and pepper. If you like cheese, mix in the shredded cheese of your choice at this stage. - Combine and Cook:
Pour the egg mixture evenly over the sautéed vegetables in the skillet. Gently stir to distribute the veggies throughout the eggs. Cook over medium-low heat for 2-3 minutes, until the edges begin to set. - Transfer to the Oven:
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and lightly golden on top. You can check for doneness by inserting a toothpick into the center – it should come out clean. - Serve:
Allow the frittata to cool slightly before slicing. Garnish with fresh herbs if desired. Serve warm.
Notes
- You can customize this frittata by adding other vegetables like spinach, zucchini, or tomatoes, or even protein such as cooked bacon, sausage, or turkey.
- For a dairy-free version, simply skip the cheese or use a dairy-free alternative.
- This frittata stores well in the fridge and can be eaten cold or reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Low-Carb, Vegetarian
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg