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Garden Veggie Frittata: Richard’s Astonishing 6-Veggie Bake

Garden Veggie Frittata (High-Protein Breakfast Bake)
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Start your day with a protein-packed Garden Veggie Frittata, a delicious and nutritious bake filled with fresh vegetables. This recipe is perfect for a healthy breakfast or brunch.

Ingredients

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  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chopped broccoli florets
  • 1/2 cup chopped bell pepper (any color)
  • 1/4 cup chopped onion
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Heat the olive oil in an oven-safe skillet over medium heat.
  4. Add the broccoli, bell pepper, and onion to the skillet. Cook for 5-7 minutes, until the vegetables are tender-crisp.
  5. Stir in the halved cherry tomatoes and cook for another minute.
  6. Pour the egg mixture evenly over the vegetables in the skillet.
  7. Sprinkle the shredded cheese over the top.
  8. Transfer the skillet to the preheated oven.
  9. Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
  10. Let it cool slightly before slicing and serving.

Notes

  • You can customize the vegetables based on what you have on hand. Spinach, mushrooms, or zucchini are also great additions.
  • For an extra boost of protein, add cooked crumbled breakfast sausage or diced ham.
  • If you don’t have an oven-safe skillet, you can pour the egg mixture into a greased baking dish.

Nutrition

Find it online: https://delishdiarist.com/garden-veggie-frittata-high-protein-breakfast-bake/