Easy Vegetable Frittata
You'll never need another vegetable frittata recipe after you try this one! It's packed full of the best veggies and cooked to perfection. Follow the simple recipe to use whatever veggies you have on hand or use the dairy free option to make it paleo approved.
Servings: 10 slices
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1/2 medium yellow onion sliced
- 1 clove garlic minced
- 1 cup shredded sweet potato (1 small sweet potato)
- 2 cups roughly chopped mushrooms
- 2 cups baby spinach
- 12 large eggs
- 1/2 cup full fat canned coconut milk shaken (could use heavy cream if desired)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons finely chopped parsley
- 2 tablespoons chopped chives
- 1 cup gruyere cheese or dairy free shredded cheese (optional)
- 1/2 cup mozzarella cheese or dairy free shredded cheese (optional) to top
- To serve: fresh arugula, hot sauce or fresh herbs
Instructions
- Preheat the oven to 350°F to bake the frittata when it’s ready then add 2 tablespoons of olive oil to a deep, oven-safe skillet (10 inch skillet is ideal) over medium heat. Once hot, add the sliced onion and cook, stirring frequently for 5-7 minutes, until the onions soften and start to turn a golden amber color, but aren’t totally caramelized. Once they’re done, add the shredded sweet potatoes, and mushroom and stir to cook for 2-3 more minutes.
- While the veggies are cooking, whisk the eggs together with coconut milk, salt, pepper, parsley, chives and cheese.
- Pour the egg mixture evenly over the cooked veggies (do not stir) and let it cook over medium heat for 2-3 minutes until the edges and bottom of the eggs just start to set in the pan.
- Transfer the entire skillet to the preheated oven and bake for 16-18 minutes, until a knife inserted in the center comes out clean or when the eggs reach an internal temperature of 160°F. If using, top with the remaining 1/2 cup of cheese and broil on high for 1-2 minutes until it’s melted and golden brown on top.
- Serve warm or at room temperature with more fresh herbs, fresh arugula or hot sauce.
Notes
Storage Instructions:
Fridge: Allow the frittata to cool to room temp, cover in foil or in air-tight container and store in the fridge for up to 5 days.
Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: cover the frittata with foil and bake at 350°F for 50-20 minutes or until it's heated all the way through.
Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: cover the frittata with foil and bake at 350°F for 50-20 minutes or until it's heated all the way through.
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 5g | Protein: 8.7g | Fat: 11g | Cholesterol: 223mg | Sodium: 449mg | Fiber: 0.8g | Sugar: 1.3g