Easy Vegetable Frittata

Skip to Recipe
My kitchen is my place of joy-it is my cozy haven and a place that unleashes my creative spirit. There is nothing as satisfying to me as waking up and preparing breakfast in a clean kitchen. It sets the tone for a happy and productive day ahead.

My husband is a real egg lover, and when I say that, I mean that he can have eggs for every single meal! So our pantry is always well-stocked with these wondrous shells of goodness. But, there are times when having the same scrambled eggs or boiled eggs for breakfast becomes pretty monotonous to me, so I try to switch things up for variety.

The Vegetable Frittata takes the spot as my favorite breakfast. A frittata is an egg-based Italian dish that is pretty much like a fancy omelette, and there’s absolutely no flipping involved at all, such a hearty and flavorful way to start the day. Loaded with veggies, packed with protein and healthy fats, this is ideal for breakfast, brunch, or a light evening meal.

For this recipe, I have used bell peppers, spinach, and cherry tomatoes. But feel free to switch up the veggies and use whatever you have on hand. You can add mushrooms, zucchini, broccoli, sun dríed tomatoes, sausage, ham- the possibilities are endless. This recipe is one of the best ways to use the leftover vegetables that are in your refrigerator.

Are you looking for other breakfast recipes?You can also check out my Banana Oats Pancakes , Banana Nutella Crepes and Apple French Toast Roll-Ups


General Frittata Tips

• Pre-cook the vegetables before adding the eggs-Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done.
• Don’t over-cook- The key here is to bake until the eggs have puffed up and have set. Cooking for a long time can make the frittata dry.
• Make it ahead for breakfast prep- You can even make these ahead and store them in the refrigerator for a few days. Simply reheat the slices gently in the microwave/oven before eating.

Easy Vegetable Frittata
Author: Happily Cooking
Preparation Time: 10min
Cooking time: 30min
Yields: 6 servings
Calories per serving: 242kcal

Ingredients:

• 6 eggs
• 8 slices bacon
• 2 onions, diced
• 1 1/2 cup baby spinach
• 1 yellow or red bell pepper
• 1/2 cup cherry tomatoes,halved
• 1/4 cup milk
• 1/3 cup cheddar or mozarella cheese
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• Salt, to taste
• Freshly ground pepper, to taste

Instructions:

1. Preheat oven to 350 degrees F. Grease a deep baking dish with butter or oil and set aside.
2. Add oil in a skillet and cook the bacon over medium-high heat, until browned and crisp for about 6 - 8 minutes, and set them aside.
3. Return skillet to medium-high heat, add the onions and bell peppers and fry for a few minutes, and then add the spinach and saute just briefly until it has wilted. Transfer all the veggies to a plate and set aside.
4. In a large bowl, whisk together eggs, milk, salt , pepper and garlic powder until well combined.
5. Add the cooked bacon and vegetables to the egg mixture and swiss it to distribute ingredients. Top it with the cheese and the cherry tomatoes.
6. Pour the mixture into the greased baking dish.
7. Place into oven and bake for about 25-30 minutes.
8. Serve warm and enjoy!