Veggie Frittata
Flavors Used:
Rise and shine to this baked veggie frittata recipe that’s basically breakfast magic in a pan! It’s light, fluffy, and packed with enough veggies to make you feel like you’re adulting right—without sacrificing flavor. Perfect for breakfast, brunch, or whenever you need a quick meal that doesn’t require a ton of effort, this veggie frittata recipe is endlessly customizable. Got some random veggies hanging out in your fridge? Toss ‘em in! It’s a clean-out-the-fridge masterpiece that still looks (and tastes) like you planned it all along.
For the best results, make sure to evenly distribute the vegetables in the skillet before pouring the egg mixture over them. This ensures that every bite is packed with flavor.
Check out our other breakfast recipes like this crazy Omelette in a Bag!
Ingredients
- 1 tbsp Dan-O’s Original
- 6 large eggs
- Diced Veggies - use whatever you want - red bell pepper, zucchini, mushrooms, broccoli, onion, kale, spinach, tomatoes
- 1/4 cup milk
- 1/2 cup shredded cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Instructions
- Preheat your oven to 400°F
- In a 12 inch cast iron skillet, heat the olive oil over medium heat. It's sizzle time!
- Add the diced veggies and cook until vegetables are tender.
- In a large bowl, whisk together the eggs, milk, Dan-O’s, salt, and pepper. Whisk it like you mean it!
- Add the egg mix to the veggies in the skillet and give the pan a little shimmy to get everything cozy.
- Feeling cheesy? Sprinkle shredded cheese on top for that gooey, melty finish..
- Bake skillet in the preheated oven for 10-15 minutes, until the eggs don’t jiggle and golden brown on top. (We're not making a dance party here, just breakfast).
- Let it cool for a few minutes - if you can wait that long! - before slicing and serving.
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