Veggie-Packed Frittata for Dinner Recipe

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Looking for a quick and tasty dinner? A veggie-packed frittata is your answer! You can whip up this easy meal in about 30 minutes using any veggies you have on hand. It’s a great way to use up leftover vegetables and create a nutritious, protein-rich dish.

Frittatas are versatile and forgiving. You can customize them with your favorite cheese, herbs, and even add some meat if you like. Plus, they’re perfect for meal prep – make a big one and enjoy leftovers for breakfast or lunch the next day. Let’s get cooking!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for a tasty veggie-packed frittata:

• 8 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheese (mozzarella or cheddar work great)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, chopped
• 1 cup chopped mushrooms
• 1 cup chopped asparagus or zucchini

Don’t have these exact veggies? No problem! You can swap them out for what you have on hand.

Try spinach, tomatoes, or broccoli instead. The key is to use about 3 cups of veggies total.

For the cheese, feel free to use your favorite kind. Parmesan, feta, or goat cheese are yummy options too.

If you’re watching your calories, use egg whites instead of whole eggs. Replace 4 whole eggs with 8 egg whites.

No cream? Use milk or even water in a pinch. Your frittata might be a bit less rich, but still tasty!

Remember to season with salt and pepper to taste. You can also add herbs like basil or thyme for extra flavor.

Instructions

Preheat your oven to 425°F (220°C). Grab a large oven-safe skillet or cast iron pan.

Chop up your favorite veggies. Mix them with a bit of olive oil, salt, and pepper in a bowl.

Heat some oil in the skillet over medium heat. Add the veggie mix and cook for 3-5 minutes until they start to soften.

Whisk eggs, a splash of milk or cream, and some shredded cheese in a separate bowl. Season with salt and pepper.

Pour the egg mixture over the veggies in the skillet. Let it cook for a few minutes until the edges start to set.

Transfer the skillet to the oven. Bake for about 10-15 minutes until the frittata is puffy and golden on top.

Take it out of the oven carefully – the handle will be hot! Let it cool for a few minutes before slicing.

Serve your veggie-packed frittata warm. It’s great for dinner and makes tasty leftovers too!

Tips, Tricks & Storing

Make your frittata extra fluffy by whisking the eggs well. Add a splash of milk or cream for richness.

Don’t overcook! Take the frittata out when the edges are set but the center is still slightly jiggly. It will continue cooking as it cools.

Get creative with veggies. Use what’s in season or what you have on hand. Roasted veggies add great flavor.

For easy cleanup, use a non-stick or well-seasoned cast iron pan.

Make it ahead! Bake your frittata the night before and reheat slices for a quick breakfast or lunch.

To store, let the frittata cool completely. Cut into portions and wrap tightly in plastic wrap or store in airtight containers.

Keep in the fridge for up to 3-4 days. Reheat gently in the microwave or enjoy cold.

Freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.

Try adding fresh herbs just before serving for a burst of flavor. Basil, chives, or parsley work great!