How to Make a Basic Vegetable Frittata
Frittatas are the ultimate way to use up all the leftover veg in your fridge at the end of the week to avoid food waste. Great for meal preps as they transport easily, so you can have breakfast or lunch ready to take with you.
Frittatas are an easy, healthy and sustaining meal for any time of day. Packed with high-quality protein and plenty of nutrients from eggs, veggies and herbs. I think they are best served up with a big side salad.
Basic Vegetable Frittata RECIPE
There’s nothing worse than a dry bland frittata, so the below formula will ensure that no matter what, you’ll get a delicious frittata every time. If you want to half the recipe size, you’ll need to reduce the cooking time.
You can bake the frittata in a ceramic or glass baking tray, and cut into slices for serving, or pour into muffin trays for individual frittata muffins.
When adding vegetables, lightly pre-cooked vegetables are best (unless using greens such as spinach, kale etc. which cook quickly), as the vegetables cook longer than the eggs. Just don’t overcook vegetables before adding into the frittata.
Basic Vegetable Frittata
Follow this recipe for a perfect frittata everytime. Use up any leftover veggies in the fridge and serve it up for breakfast, lunch or dinner, plus extras for later.
Makes: 4-6 serves
- 12 eggs
- 1/4 cup full-fat dairy or dairy-free alternative (milk, yogurt, coconut mylk or coconut yogurt)
- 1/2 cup cheese, feta or vegan cheese (grated or crumbled)
- 3-4 cups vegetables (cooked) or greens, chopped
- 1 tbls Extra Virgin Olive Oil
- salt & pepper, to taste
- Optional: spices (e.g. turmeric), nutritional yeast, plus fresh herbs to finish
- Preheat oven to 175 degrees Celsius. Line a baking loaf or deep tray with baking paper or grease with grass-fed butter or extra virgin olive oil.
- Chop the vegetables you want to add in and set aside. It’s best to keep vegetables together that cook at similar times so you can add to the pan at different times.
- Crack eggs into a mixing bowl. Add salt, pepper and dairy of choice as well as any optional spices and powders you want to use. Lightly whisk until the eggs are just blended. Whisk in the cheese. Set aside.
- Heat a non-stick pan on medium-high heat and add in the extra virgin olive oil. Add in vegetables starting with onion and garlic (if using), then vegetables that take longest to cook (e.g. broccoli). Cook for a few minutes until softened, then add in remaining vegetables (e.g. zucchini). Cook until tender. Finally add in leafy greens such as spinach, until wiltered. Let cool for a few minutes.
- Stir vegetables into the egg mixture. Pour into prepared baking dish or muffin tray.
- Bake for 20-25 minutes in a baking dish, or 12-16 minutes in a muffin tin, until eggs are just cooked and still slightly jiggly. Remove from the oven and set aside to cool (eggs will continue to cook once removed from the oven).
- Once cooled, top with fresh herbs, slice and serve.