Ending January on a healthy note with a loaded veggie frittata. It’s vegetarian and made in one pan. Boom.
Truth time: I’ve had to be on a special doctor ordered diet since Christmas and it’s been absolutely ridiculous. Basically nothing fun was allowed aka bread, cheese, and wine. The best things in life amiright?
I didn’t worry too much about it since it coincided with healthy January but still. You don’t realize how much you really love a baguette with cheese and a glass of red wine until you can’t have it!
I’m now pleased to say that the health issue I had has gotten way better and had nothing to do with the diet so CHEESE TIME!
However, the diet really did help with some other things. For one it was way healthier than my usual go to’s and was perfect to get back on track in January! I’ve started much better eating habits and although I’ve added cheese and gluten back into my diet I’m still maintaining a healthier diet in general.
This loaded veggie frittata was one of my no gluten, no cheese creations and oh man. It’s become a staple in our household! Its absolutely bursting with veggies, my favorite being the zucchini. You add that after the other veggies are already sautéed, just before you put the pan in the oven. It ends up with the slightest bite to it, adding texture to the dish.
Quick, easy, and full of nutrients. The loaded veggie frittata is the perfect breakfast to start your day.
Full disclosure though: if you want to add cheese, DO IT! I won’t judge 😉.
Loaded Veggie Frittata
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3-4 1x
Description
One pan breakfast chock full of veggies. Vegetarian and gluten free!
Ingredients
- 12 eggs
- ½ cup skim milk
- 2 leeks, washed, halved, and thinly sliced
- 8 ounces baby bella mushrooms
- 1 red bell pepper, diced
- 2 zucchini, diced
- 2 cloves garlic, minced
- 2 teaspoons paprika
- ½ teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- Sliced green onion, roughly chopped cilantro for garnish
Instructions
- Preheat oven to 350˚F. Heat olive oil in an ovenproof skillet over medium high heat.
- Add the mushrooms and cook for 4 - 5 minutes until somewhat softened.
- Add the leeks, bell pepper, and garlic. Cook for 4 minutes until softened.
- Add zucchini, paprika, salt and pepper. Mix completely. Lower heat to medium.
- In a large bowl, whisk eggs together with milk. Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set.
- Top with an extra pinch of paprika and pepper. Place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with green onion and cilantro. Serve immediately.
Anita Topping
Amazing!
★★★★★
Belinda
Has anyone tried subbing the eggs with tofu?
Rachel
I would imagine you would have more success with a "chickpea omelette" vs using tofu. Haven't tried it, but I'm sure it would work!
Kitchen Wizard
Fantastic! Use any veges you like. Added some tiny tomatoes and spinach. Used diced onion vs leeks. Served with red potatoes. Will be a go to recipe Quick and easy after a long day. Ingredients all refrigerator staples.
★★★★★
Aberdeen
Thank you so much!
Beth Weldon
Very yummy and packed full of flavor from the fresh veggies. Will make again
★★★★★
Aberdeen
So happy you liked it!
Kendra
hi... so Im making this for a school project. So I need to make it a day before. I saw you said you need to serve it immediately. What will happen if I serve it aroung a day later?
Sarah Heinen
can you substitute the milk for a non-dairy version? if so is there a best option & would it be a 1:1 ration?
Yensi
Can yellow squash throw off the flavor?
Rob
How can this be done on the stovetop?
Thanks!