Mixed Vegetable Frittata

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Total Time
25mins
Prep
10 mins
Cook
15 mins

Fast, easy, a family favorite; this recipe can be used with nearly any mixture of veggies. This is best served with fresh fruit and bruschetta or toasted bread with goat cheese.

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Ingredients

Nutrition

Directions

  1. *Pre-heat oven to 400º (broil).
  2. In medium skillet add olive oil, pesto, and garlic. Sauté on medium heat until fragrant (1-2 minutes).
  3. Add onions and peppers and continue to sauté for an additional 2-3 minutes.
  4. Next add asparagus or broccoli (potatoes should be cooked ahead of time if you want to use those).
  5. After 2-3 minutes, add the zucchini and mushrooms.
  6. When vegetables are nearly cooked, add the spinach and cook until dark green.
  7. Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.
  8. Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
  9. When the top begins to puff in the middle, bring back to stove top.
  10. Add cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
  11. Cut into wedges and serve (this re-heats well in the microwave for leftovers).
  12. *NOTE - all measurements are approximate and can be changed to your preferences.
Most Helpful

4 5

Delicious! For veggies I used orange peppers, mushrooms, green onions, zucchini, and mixed baby greens. I sauted the veggies as directed although I added double the pesto. Also, after the veggies were cooked I put them in a 2 qt pyrex pan, then topped with egg and baked the whole thing at 400 for about 20 minutes, then added shredded cheddar cheese and cooked about a minute or two more. Made for a great dinner.