Garden Veggie Frittata

Eggs are a great source of protein, and when combined with colorful vegetables in this Garden Veggie Frittata, they create a delicious and nutritious breakfast option. Perfect for busy mornings or leisurely brunches, this frittata is not only easy to make but also versatile. You can customize it based on your favorite veggies or what you have on hand. Serve it warm or at room temperature, making it an excellent choice for meal prep or gatherings.

Why You’ll Love This Recipe

• Quick and Easy: The Garden Veggie Frittata comes together in just over half an hour, making it a swift breakfast solution.
• High in Protein: With eggs and cheese, this dish is packed with protein to keep you energized throughout the day.
• Colorful and Flavorful: The mix of vibrant veggies not only makes this dish visually appealing but also adds a burst of flavor.
• Customizable: Use any vegetables you have on hand for endless variations—perfect for using up leftovers!
• Healthy Option: Low in carbs and rich in nutrients, it’s an excellent choice for health-conscious eaters.
• Great for Any Occasion: Whether it’s a family breakfast or a brunch with friends, this frittata fits right in!

Tools and Preparation

Before diving into the cooking process, gather your tools to streamline your efforts. Having the right equipment will make your experience smoother and more enjoyable.

Essential Tools and Equipment

• 8-inch frying pan
• Whisk
• Mixing bowl
• Spatula
• Measuring cups and spoons

Importance of Each Tool

• 8-inch frying pan: Ideal for evenly cooking the frittata without overcrowding.
• Whisk: Helps in thoroughly mixing the eggs and achieving a fluffy texture.
• Mixing bowl: Necessary for combining all ingredients efficiently.

Ingredients

Eggs mixed with a variety of colorful vegetables and cheese, baked to perfection, topped with fresh herbs. An easy high-protein breakfast!

For the Frittata

• 1 teaspoon olive oil
• cooking spray
• ¾ cup broccoli florets (cut into 1-inch pieces)
• 1 red bell pepper (cut into ½ inch pieces)
• ¼ cup chopped red onion
• 4 eggs
• 4 egg whites
• ⅓ cup shredded or diced cheddar cheese (or cheese variety of your choice)

For Garnish

• Fresh herbs for garnish such as chopped cilantro (parsley or green onion)
• Salt and pepper to taste

How to Make Garden Veggie Frittata

Step 1: Preheat the Oven

Preheat the oven to 400 degrees. Heat the olive oil in an 8-inch pan over medium-high heat.

Step 2: Sauté the Onion

Add the red onion to the pan. Cook, stirring occasionally, for 3-4 minutes until the onion has softened.

Step 3: Add Bell Pepper

Next, include the red pepper in the pan. Cook for another 3 minutes until it softens.

Step 4: Cook Broccoli

Add the broccoli along with 1 tablespoon of water. Stir occasionally until the broccoli is tender.

Step 5: Season Vegetables

Season your sautéed vegetables to taste with salt and pepper.

Step 6: Prepare Pan

Remove the vegetables from the pan and wipe it clean with a paper towel. Coat it with cooking spray.

Step 7: Whisk Eggs

In a separate bowl, whisk together the eggs and egg whites. Season them lightly with salt and pepper.

Step 8: Combine Mixture

Add the cooked vegetables and cheese to the egg mixture. Stir until everything is well combined.

Step 9: Pour Into Pan

Pour the egg mixture back into the prepared pan and place it in the oven.

Step 10: Bake

Bake for about 15 minutes or until the center is set.

Step 11: Garnish & Serve

Garnish your frittata with fresh herbs, cut into wedges, and serve warm!

How to Serve Garden Veggie Frittata

Serving your Garden Veggie Frittata can be as creative as the dish itself. This healthy and colorful breakfast option pairs well with various sides and garnishes, making it perfect for any meal.

With Fresh Herbs

• Chopped cilantro – Sprinkle over the frittata for a burst of freshness.
• Green onion – Thinly sliced green onion adds a mild onion flavor.

Accompanied by Toast

• Whole grain toast – Serve alongside for added fiber and crunch.
• Avocado toast – Top your toast with smashed avocado for healthy fats.

On a Bed of Greens

• Mixed greens salad – A light salad with vinaigrette complements the frittata’s flavors.
• Spinach or arugula – These greens add a peppery note and extra nutrients.

How to Perfect Garden Veggie Frittata

To create the perfect Garden Veggie Frittata, consider these helpful tips. They will ensure your dish comes out delicious every time.

• Use fresh vegetables – Fresh produce enhances flavor and texture.
• Don’t skip the seasoning – Properly seasoning your vegetables is key for a tasty frittata.
• Whisk eggs thoroughly – Ensure the eggs are well mixed for an even texture.
• Pre-cook veggies slightly – Softer vegetables blend better into the egg mixture.
• Check doneness carefully – The center should be set but not overcooked; keep an eye on it while baking.

Best Side Dishes for Garden Veggie Frittata

The right side dishes can elevate your Garden Veggie Frittata experience. Here are some delightful options that pair perfectly.

1. Fresh Fruit Salad – A mix of seasonal fruits adds sweetness and balances savory flavors.
2. Greek Yogurt Parfait – Layer yogurt with granola and berries for a creamy contrast.
3. Roasted Potatoes – Crispy roasted potatoes bring heartiness to your meal.
4. Sautéed Spinach – Lightly sautéed spinach offers additional nutrients and vibrant color.
5. Crispy Bacon or Turkey Bacon – Adds a savory element that complements the frittata beautifully.
6. Savory Oatmeal Bowl – A warm bowl of oatmeal topped with herbs can create a comforting breakfast spread.

Common Mistakes to Avoid

When making a Garden Veggie Frittata, there are common pitfalls that can affect the outcome. Avoiding these mistakes will ensure your frittata turns out delicious each time.

• Not chopping vegetables uniformly: Unevenly sized veggies can lead to uneven cooking. Always aim for similar-sized pieces to ensure they cook at the same rate.
• Skipping seasoning: Under-seasoned frittatas can taste bland. Don’t forget to add salt and pepper at multiple stages of cooking for better flavor.
• Overcooking the eggs: Cooking the frittata too long can make it dry. Keep an eye on it, and remove it from the oven as soon as the center is set.
• Using old eggs: Fresh eggs provide better taste and texture. Always check expiration dates before using them in your recipe.
• Ignoring cooking spray: Not using enough cooking spray can cause the frittata to stick to the pan. Ensure you coat the pan well for easy removal.

Refrigerator Storage

• Store leftover Garden Veggie Frittata in an airtight container.
• It will last up to 3-4 days in the refrigerator.

Freezing Garden Veggie Frittata

• To freeze, slice the frittata into wedges and wrap them individually in plastic wrap.
• Place wrapped wedges in a freezer-safe bag or container for up to 2 months.

Reheating Garden Veggie Frittata

• Oven: Preheat your oven to 350°F (175°C). Place frittata slices on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place a slice on a microwave-safe plate. Heat on high for 30-60 seconds until warm. Be careful not to overcook!
• Stovetop: Heat a non-stick skillet over medium heat. Add slices of frittata and cook for about 4-5 minutes until heated through.

Frequently Asked Questions

Can I customize my Garden Veggie Frittata?

Yes! You can add or substitute any vegetables you prefer. Spinach, zucchini, or mushrooms work great in this recipe.

What type of cheese works best for a Garden Veggie Frittata?

Cheddar is a popular choice, but you can experiment with feta, mozzarella, or even goat cheese for different flavors.

How do I know when my Garden Veggie Frittata is done?

The frittata is ready when the center is set and no longer jiggly. A toothpick inserted should come out clean.

Can I make a Garden Veggie Frittata ahead of time?

Absolutely! You can prepare it ahead of time and store it in the fridge or freezer, making it convenient for busy mornings.

Final Thoughts

The Garden Veggie Frittata is not only simple to make but also incredibly versatile. You can easily swap in your favorite vegetables or cheeses based on what you have on hand. This dish makes for a healthy breakfast that’s packed with protein and flavor. Don’t hesitate to try this recipe and make it your own!

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Garden Veggie Frittata

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• Author: Lucille
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Kickstart your day with a vibrant Garden Veggie Frittata, a delicious blend of protein-packed eggs and colorful vegetables. This frittata is perfect for busy mornings or leisurely brunches, offering a quick and nutritious meal that can be customized to suit your taste. With its effortless preparation and versatility, you can easily incorporate whatever veggies you have on hand—making this dish not just healthy but also an excellent way to reduce food waste. Serve it warm or at room temperature, making it an ideal option for meal prep or gatherings. Experience the explosion of flavors and nutrients in every bite!

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Ingredients

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• 1 teaspoon olive oil
• Cooking spray
• ¾ cup broccoli florets
• 1 red bell pepper
• ¼ cup chopped red onion
• 4 eggs
• 4 egg whites
• ⅓ cup shredded cheddar cheese
• Fresh herbs for garnish (cilantro, parsley, or green onion)
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F. Heat olive oil in an 8-inch pan over medium-high heat.
2. Sauté chopped red onion for 3-4 minutes until softened.
3. Add diced red bell pepper and cook for another 3 minutes.
4. Stir in broccoli florets with a tablespoon of water until tender.
5. Season vegetables with salt and pepper; remove from pan and clean.
6. In a mixing bowl, whisk together eggs, egg whites, salt, and pepper.
7. Combine sautéed vegetables and cheese into the egg mixture.
8. Pour the mixture back into the pan and bake for about 15 minutes until set.
9. Garnish with fresh herbs, slice into wedges, and serve warm.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 wedge (117g)
• Calories: 150
• Sugar: 2g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 220mg