Veggie Frittata
A no-nonsense, hot and quick one-skillet veggie frittata. Packed with button mushrooms, diced bell pepper, fresh spinach, and shredded cheese, wake up and eat up in under an hour.
Servings
4
Ready In:
50 minutes
Calories:
234 Calories
Good For:
Breakfast
Ingredients
-
6 eggs
-
1/4 cup milk (heavy cream is recommended)
-
1 Tablespoon olive oil
-
1 cup shredded cheese of your choice (ex. Cheddar, colbyjack, mozzarella etc…)
-
4 medium button mushrooms, sliced
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½ yellow onion, diced
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½ Bell Pepper, diced
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Handful of spinach, about 1 ½ cups
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Salt and Pepper to taste
Directions
Step 1. Prep veggies as directed.
Step 2. Blend eggs and milk in a bowl, set aside.
Step 3. Heat oil in a non-stick or cast-iron skillet over medium heat.
Step 4. Saute mushrooms, onion and pepper for 3-4 minutes, or until veggies are cooked.
Step 5. Add the spinach and cook an additional 1-2 minutes, or until wilted
Step 6. Give the egg mixture another stir, then pour evenly over veggies. Sprinkle the cheese evenly over the eggs. Lower the heat and cover. Cook for 8-10 minutes. DO NOT STIR!!
Step 7. Frittata is done when the eggs are set and no longer runny.
Step 8. Pull off of heat and let rest a few minutes with the lid still on. This will allow the frittata to pull away from the sides of the skillet. Slide onto a cutting board, and slice to your liking. Enjoy!!
Chef’s Notes. For every six eggs, use 1/4 cup milk (heavy cream is recommended), 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling.
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