Loaded Veggie Frittata with Feta

Here I go, here I go, here I go again! Girls, what’s my weakness? EGGS!

Yes, today it’s all about the veggie frittata – to add to the numerous egg and frittata recipes I’ve published. There just ain’t nothing easier than eggs, for any meal of the day.

This loaded veggie frittata was born from the never-ending task of finishing up lingering vegetables to make room for new ones. Add some eggs, feta and milk, and you’ve got yourself a rustic-yet-fancy dish suitable for brunch, lunch, snack, or supper.

I’ve published in the past about making the perfect frittata.  This recipe is a simple variation on that. The steps are essentially the same:

Saute veggies
Add egg mixture
Finish in oven 

BOOM. That’s it. Three easy steps to your next meal!

Leftover veggie frittata makes for a great travel buddy. I road-tripped with slices of this frittata all the way to South Carolina, and it delivered taste and nutrition with every bite.

As with any frittata, adjust the fillings based on your taste and available ingredients. Bon appetit!

5 from 1 vote

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Loaded Veggie Frittata with Feta

This easy-to-make veggie frittata is packed with good stuff and makes for a quick and nutritious meal any time of day. A great way to feed a small crowd, too!

Author Julia Robarts

Ingredients

• 8 large eggs
• 1/2 cup milk or milk alternative
• 1/3 cup crumbled feta
• 1 tablespoon snipped chives optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup diced bell pepper about 1/2 medium pepper
• 1/3 cup diced sweet onion about 1/4 large onion
• 1/2 cup broccoli florets
• 6 grape tomatoes halved

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Crack eggs into a medium bowl. Add the milk, feta, chives, salt and pepper and whisk until frothy. Set aside.

3. On the stovetop, heat oil in oven-safe skillet over medium high heat. Saute the peppers and onions until softened, 2-3 minutes. While they are cooking, microwave the broccoli florets in a microwave-safe bowl on High for ~1 minute. 

4. Add the broccoli to the peppers and onions and saute for 1-2 minutes more.

5. Pour the egg mixture over veggies, and add the tomato halves. Reduce heat to Low and let it set for a few minutes. Then, put the pan in the preheated oven (middle rack), and bake for 15-18 minutes, or until set (a toothpick inserted into center shouldcome out mostly clean).

6. Allow to rest for 5 minutes before slicing. Store leftovers in a covered container in fridge for up to 3 days.

Recipe Notes

Use your choice of milk or liquid in this recipe. Almond, soy or other milk alternatives work just fine, as does water.

Use any combo of veggies that you like - up to 2 cups total should do it

Something salty always goes well with eggs - so any kind of cheese or cured meat would be lovely. Not pickles 🙂

 

WANT MORE DELISH EGG RECIPES? CHECK THESE OUT:

Breakfast Nachos with Spicy Fried Onions

How to Make the Perfect Frittata

Swiss Chard and Leek Egg Muffins