Veggie Frittata is one of my favorite quick meals to make. This dish is delicious hot or cold and it’s a perfect for meal prep. The best thing is, you can really modify and use any veggies you have at home. It’s also “cleanout the fridge” meal.
My favorite way to enjoy warm fritatta is for breakfast or lunch with a side of nice leafy salad. Its fantastic cold as a packed lunch if you are passionate about bringing your own lunch to work. This will not disappoint you and its definitely not a sad desk lunch 🙂
For this recipe I utilized a frozen bag of veggies (broccoli, cauliflower and carrots). Its ready in less than 30 min including the prep. Give it a try and let me know what you think in comments.
INGREDIENTS:
Avocado oil
12 oz steamed veggies of your choice (I picked broccoli, cauliflower, carrots)
A handful of cherry tomatoes
A handful of snap peas
7 eggs
½ cup 2% milk
Garlic salt, black pepper to season
Arugula
EVOO (extra virgin olive oil)
Sea salt
Feta cheese
Red pepper flakes
DIRECTIONS:
Preheat oven to 350 degrees F. Sauté steamed veggies (broccoli, cauliflower, carrots) for about 3 min in a pan on high heat until lightly browned and season with garlic salt and black pepper. Grease your baking dish with avocado oil (higher smoke point) and transfer the veggies (broccoli, cauliflower, carrots) to the baking dish.
Whisk eggs and milk until well combined and airy. Pour over the veggies and bake for 15min until half set. After 15min, add cherry tomatoes and snap peas and bake for another 15min.
Set aside to cool for 5-10 min (or desired temperature) and top with feta cheese, red pepper flakes and serve with arugula leaves (or salad leaves of your choice) dressed with just olive oil, sea salt and black pepper.
You can also let the fritatta cool off completely and enjoy it cold or pack it for lunch next day
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