Super Simple, Modifiable Summer Veggie Frittata

No, I am not a food blogger. But, I am a total foodie, and hey – a girl’s gotta eat, right?

I recently posted a photo of a freshly baked frittata to my Instagram story and got a few requests for the recipe. But, since (I repeat) I am not a food blogger, I generally follow recipes loosely, simply because I can, and because I end up working with what’s already on hand. I’m more of a food assembler than a chef if that makes sense?

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The point is, this dish is very approachable regardless of your skill in the kitchen. So, I wanted to share this recipe with you in the same, simple way. When we actually have the ingredients for something already in the fridge/pantry, we’re more likely to make it, am I right?

Hit up the local farmer’s market if you wish, peruse the organic produce aisle of your favorite grocer, OR just go clean out what’s already in your fridge. Sound easy enough?

Cool, now, let’s make some frittata!

You’ll Need:

Eggs {4 large eggs, 4 large egg whites}

Milk of Choice {3/4 cup – I use Almond!}

Veggies {~1.5 cups worth, sliced small or diced}

*My favorite combo is yellow summer squash, zucchini, & spinach. You can also try bell peppers, tomatoes (just not super liquidy!), mushrooms, artichokes (again, not super liquidy!), onion, broccoli, jalapeños, etc. You could even top it with some fresh sliced avocado!

Cheese {2/3 cup, plus 2 tbsp.}

*My favorites are feta, parmesan, or goat cheese. You could also do cheddar, mozzarella, a Mexican blend, Swiss, etc.

Oil + Seasonings

  • Nonstick spray &/or Oil {~1 tbsp, divided}
  • Salt {3/4 teaspoon, or more, to taste}
  • Black Pepper {1/4 teaspoon, or more, to taste}
  • Roasted Garlic {2 cloves chopped, or 1 tbsp minced}
  • Whatever else you have on hand {~1 tablespoon}
    • I love Thyme! You could also do fresh basil, green onion, add some chili flakes, etc.

Directions:

  1. Preheat oven to 35o degrees. Spray a 9-inch pie-quiche pan with nonstick spray (I use coconut oil spray!). Set to the side.
  2. Chop all your veggies and prepare your seasonings.
  3. Heat a large skillet on medium and spray or add approx. a tsp. of oil.
  4. Add garlic and let brown for about 2 minutes.
  5. Add veggies and seasonings (hold the salt +pepper!) and saute for ~5 minutes, or until all greens are wilted.
  6. Set aside on the stove and let cool.
  7. In a large mixing bowl, whisk eggs/egg whites, milk, and salt + pepper.
  8. Add your sauteed veggies to the pie pan and spread to cover the base. Add half the cheese.
  9. Pour the egg mixture over the veggies/cheese and add the rest of the cheese (hold the 2 tbsp!).
  10. Bake for 4o-45 minutes. Open the oven with ~10 minutes remaining and sprinkle the 2 tbsp. of cheese on top. Allow it to finish baking.
  11. Remove from oven once frittata is a nice golden brown and fully set. Cool on a wire rack or trivet for ~10 minutes before slicing, serving, and devouring. You could also let it fully cool, slice, and store for later! This is one of my favorite things to “meal prep” in advance.

This should make about 8 decent-sized slices and last you a few days – depending on your household and appetites. It’s also great to serve to house guests & friends for brunch!

Super simple, definitely modifiable. You really can’t go wrong. Just make sure your veggies are dry! No one likes a wet, watery frittata. Oh, and it’s pretty healthy! So, there’s that, too. 🙂  #winning

Enjoy!

x,

Kaitlyn

Super Simple, Modifiable Summer Veggie Frittata Recipe - via kaitlynhiltz.com

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