This recipe serves so many functions for me. If you make it how the recipe is written, in a large skillet, it is a super easy and low-points brunch meal that looks very impressive and doesn’t make your guests feel like they’re eating “diet food.” I’ve also just thrown these ingredients in a casserole dish and baked for meal prep. I’ll cut into 6 squares and heat them up throughout the week, either on their own or in a tortilla with a little bit of extra cheese–instant breakfast burritos! AND, they even freeze well! You can’t go wrong
Vegetarian Frittata
Ingredients
- 10 large eggs
- 1 tsp kosher salt, divided
- 1/2 cup reduced-fat, shredded cheddar cheese
- 1 medium onion, chopped
- 2 cups frozen shredded or diced potatoes
- 2 cups chopped baby spinach
- 1/2 bell pepper
- 4 oz mushrooms, chopped
Instructions
- Preheat oven to 375.
- Beat together the eggs with 1/2 tsp salt and a few grinds of pepper, Stir in the cheese and chopped spinach and set aside.
- Coat a large oven-proof, non-stick skillet with cooking spray. Add the onions, bell pepper, and mushrooms and cook over medium heat until they are slightly browned, about 5 minutes. Add frozen potatoes, sprinkle with remaining 1/2 tsp salt, and stir to cook with the onion for a minutes or two, just until the frost melts off of the potatoes.
- Remove veggies from heat, let cool for a few minutes, then add to the eggs and spinach. Whip skillet clean and set aside. Mix veggies vigorously as you add them into the eggs so the mixture doesn't scramble too much. (I'll be honest. I've been impatient and just added the screaming-hot veggies to the eggs; it was just fine.)
- Return skillet to medium heat and coat with cooking spray again. Add in egg and veggie mixture. Cook for just about a minute or two, just to make sure the bottom gets brown. Add skillet into oven and bake for about 10 minutes, until the eggs are set in the middle. You can cook for a little bit less or more, depending on how you like your eggs. I like mine a teensy bit underdone, so I took mine out at about the 9 minute mark.
- Let cool for a few minutes before serving, Cut into 6 equal portions.
Notes
My favorite meal-prep containers:
My favorite skillet to use for this; oven-proof up to 400 degrees and totally nonstick!:
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