This easy-to-make veggie frittata is packed with good stuff and makes for a quick and nutritious meal any time of day. A great way to feed a small crowd, too!
- 8 large eggs
- 1/2 cup milk or milk alternative
- 1/3 cup crumbled feta
- 1 tablespoon snipped chives optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup diced bell pepper about 1/2 medium pepper
- 1/3 cup diced sweet onion about 1/4 large onion
- 1/2 cup broccoli florets
- 6 grape tomatoes halved
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Preheat oven to 350 degrees Fahrenheit.
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Crack eggs into a medium bowl. Add the milk, feta, chives, salt and pepper and whisk until frothy. Set aside.
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On the stovetop, heat oil in oven-safe skillet over medium high heat. Saute the peppers and onions until softened, 2-3 minutes. While they are cooking, microwave the broccoli florets in a microwave-safe bowl on High for ~1 minute.
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Add the broccoli to the peppers and onions and saute for 1-2 minutes more.
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Pour the egg mixture over veggies, and add the tomato halves. Reduce heat to Low and let it set for a few minutes. Then, put the pan in the preheated oven (middle rack), and bake for 15-18 minutes, or until set (a toothpick inserted into center shouldcome out mostly clean).
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Allow to rest for 5 minutes before slicing. Store leftovers in a covered container in fridge for up to 3 days.
Use your choice of milk or liquid in this recipe. Almond, soy or other milk alternatives work just fine, as does water.
Use any combo of veggies that you like - up to 2 cups total should do it
Something salty always goes well with eggs - so any kind of cheese or cured meat would be lovely. Not pickles :)