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To make a delicious Loaded Veggie Frittata, gather these fresh ingredients: - 6 large eggs - 1/4 cup milk (dairy or non-dairy) - 1 cup spinach, chopped - 1 red bell pepper, diced - 1 small zucchini, diced - 1/2 cup cherry tomatoes, halved - 1/2 cup onion, diced - 1/2 cup cheese (cheddar, feta, or a vegan alternative) - 3 tablespoons olive oil - Salt and pepper to taste - Fresh herbs (basil, parsley, or chives) for garnish These ingredients work well together to create a tasty and colorful dish. Cheese adds creaminess and flavor to your frittata. Here are some great choices: - Cheddar: A classic that melts well and adds sharpness. - Feta: This cheese gives a tangy flavor and a crumbly texture. - Vegan cheese: If you prefer a dairy-free option, use a plant-based cheese. Feel free to mix and match these cheeses to find your favorite flavor. If you have dietary needs, you can still enjoy this frittata. Here are some swaps: - Use egg substitutes like aquafaba or flaxseed meal for a vegan option. - Choose non-dairy milk like almond or oat milk for lactose-free. - Replace cheese with nutritional yeast for a cheesy flavor without dairy. These alternatives help you enjoy the frittata while respecting your diet. {{ingredient_image_1}} Start by gathering your veggies. Fresh ingredients make the frittata shine. Chop 1 cup of spinach, dice 1 red bell pepper, and 1 small zucchini. Halve 1/2 cup of cherry tomatoes and dice 1/2 cup of onion. The colors will make your dish pop. I like to have everything ready before I cook. This saves time and keeps things organized. In a large bowl, crack 6 large eggs. Add 1/4 cup of milk, either dairy or non-dairy. Whisk these together until smooth. Don’t forget to season with salt and pepper. This step is key to a flavorful frittata. You want every bite to taste great. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes. The onion should look clear. Next, toss in the red bell pepper, zucchini, and spinach. Cook these for another 3-5 minutes, until soft. Stir in the halved cherry tomatoes. Now, pour the egg mixture over the veggies. Cook for about 2-3 minutes on the stove. You want the edges to start setting. Sprinkle your choice of cheese on top. Carefully transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes. The center should be set and puffed. A toothpick in the middle should come out clean. After baking, let it cool for a few minutes. Slice it up and serve warm. You can garnish with fresh herbs like basil or chives. Enjoy your delicious Loaded Veggie Frittata! To get a great texture, use fresh eggs. Fresh eggs make your frittata fluffy. Whisk the eggs and milk well. Mix until you see no more bubbles. This helps incorporate air. Cook your frittata slowly. A lower heat allows for even cooking. This keeps the frittata from being dry. Use an oven-safe skillet to cook your frittata. Start on the stove to set the edges. Once the edges firm up, transfer it to the oven. Baking helps it rise and cook through. Keep an eye on the time. Check if a toothpick comes out clean. This shows it’s ready to eat. Garnish makes your frittata look fancy. Use fresh herbs like basil, parsley, or chives. They add color and taste. You can sprinkle cheese on top before serving. A dollop of yogurt or sour cream works well too. Serve on a bright plate for a fun look. Enjoy your beautiful, loaded veggie frittata! Pro Tips Use Fresh Herbs: Fresh herbs like basil, parsley, or chives can elevate the flavor of your frittata. Add them just before serving for the best taste. Customize Your Veggies: Feel free to substitute or add any of your favorite vegetables based on what's in season or what you have on hand. Check for Doneness: For the perfect frittata, insert a toothpick in the center; it should come out clean when fully cooked. Let it Rest: Allow the frittata to rest for a few minutes after baking. This helps it set and makes slicing easier. {{image_2}} You can make a vegan frittata using simple swaps. Replace the eggs with chickpea flour. Mix 1 cup of chickpea flour with 1 cup of water and season well. This mix forms a great base. Use non-dairy milk instead of regular milk for creaminess. Add nutritional yeast to give a cheesy flavor without dairy. Using seasonal veggies makes your frittata shine. In spring, try asparagus and peas for a fresh taste. Summer calls for zucchini and bell peppers, packed with flavor. In fall, add sweet potatoes or butternut squash for warmth. Winter is perfect for hearty greens like kale and collards. The key is to mix colors and textures. Get creative with flavors to keep things exciting. Try adding smoked paprika for a smoky punch. Fresh herbs like dill or cilantro can brighten up the dish. For a spicy kick, toss in some diced jalapeños. You can even mix in different cheeses for unique tastes, like goat cheese or pepper jack. Each combination adds a new twist to your frittata. To keep your leftover frittata fresh, let it cool first. Once cooled, place it in an airtight container. You can store it in the fridge for up to three days. If you want to save it for longer, consider freezing it. To reheat your frittata, you can use the oven or microwave. For the oven, place slices on a baking sheet. Heat at 350°F (175°C) for about 10-15 minutes. If you prefer the microwave, heat a slice for 1-2 minutes. Make sure it is hot all the way through. Freezing frittata is easy! Cut it into slices and wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. This way, you can grab a slice anytime. It will last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can make the Loaded Veggie Frittata ahead of time. This dish tastes great warm or cold. I often cook it the night before a busy day. Just store it in the fridge in an airtight container. When you're ready to eat, you can enjoy it straight from the fridge or warm it up. A frittata and an omelet are both egg dishes, but they differ in style. An omelet is folded and often filled with ingredients. A frittata mixes the ingredients right into the egg. This makes a frittata thicker and more filling. You can also bake a frittata, while omelets cook on the stovetop. The Loaded Veggie Frittata will last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just make sure to slice it before freezing for easy servings later. Yes, you can use frozen vegetables in the frittata. They save time and reduce prep work. Just thaw and drain them well before adding to the dish. This way, your frittata won’t become watery. Frozen veggies work well and can add great flavor! We covered how to make a Loaded Veggie Frittata, from choosing fresh ingredients to cooking techniques. You learned about cheese options, dietary alternatives, and fun variations. Remember to experiment with flavors and textures. Proper storage lets you enjoy leftovers later. With these tips, you can create a meal that fits your taste and needs. Enjoy your cooking journey and share your frittata creations!

Loaded Veggie Frittata

A delicious and nutritious frittata loaded with fresh vegetables and cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 0.25 cup milk (dairy or non-dairy)
  • 1 cup spinach, chopped
  • 1 medium red bell pepper, diced
  • 1 small zucchini, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup onion, diced
  • 0.5 cup cheese (cheddar, feta, or a vegan alternative)
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh herbs (basil, parsley, or chives)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
  • Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add the red bell pepper, zucchini, and spinach to the skillet, cooking for an additional 3-5 minutes until softened.
  • Stir in the halved cherry tomatoes, mixing everything together.
  • Pour the egg mixture over the sautéed vegetables and cook for about 2-3 minutes until the edges start to set.
  • Sprinkle the cheese evenly on top of the frittata.
  • Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and slightly puffed. A toothpick inserted in the center should come out clean.
  • Once cooked, remove from the oven and let it cool for a few minutes before slicing.
  • Serve warm, garnished with fresh herbs.

Notes

Feel free to customize the vegetables and cheese to your liking.
Keyword breakfast, frittata, vegetarian