Vegetable Frittata

A delicious and healthy frittata packed with vibrant vegetables and fluffy eggs, perfect for a quick breakfast.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Main Ingredients

6 large Eggs The base of the dish; consider silken tofu blended with turmeric for a vegan option.
1 cup Shredded Mozzarella Cheese (divided) Adds creaminess; nutritional yeast can be used as a dairy-free alternative.
0.5 teaspoon Salt Enhances flavors; aim for sea salt for extra minerals.
0.5 teaspoon Black Pepper Adds warmth; fresh-ground pepper offers a brighter taste.
0.25 cup Red Onions (chopped) Provides a sweet undertone; yellow onions work too.
1 cup Mushrooms (chopped) Adds an earthy flavor; feel free to substitute with your favorite mushroom.
8-10 stalks Asparagus (ends trimmed and chopped) Offers a crunchy texture; green beans make a great substitute.
0.25 cup Cilantro (chopped) Brings freshness; parsley works excellently too.
0.5 cup Cherry Tomatoes (sliced) Offers a sweet burst; sun-dried tomatoes can be used for richer flavor.

Method

Preparation

Preheat the oven to 425°.
Whisk together the eggs, half the cheese, salt, and pepper. Set the mixture aside.
Heat olive oil in an oven-safe pan or cast-iron skillet.

Cooking

Add the onions, mushrooms, and asparagus. Cook for 3–5 minutes until the vegetables soften.
Pour the egg mixture over the cooked vegetables. Scatter cilantro and cherry tomatoes on top. Then sprinkle the remaining cheese.
Bake, uncovered, until the center is set and not jiggly, about 10–15 minutes.

Notes

Serve warm or at room temperature, often with a fresh salad or crusty bread. Let cool before slicing to help it hold its shape. You can freeze portions; just thaw overnight before reheating.