This Loaded Veggie Frittata is the perfect breakfast recipe! Filled with tons of seasonal vegetables, cheese and of course, fluffy egg, it will be the hit at your next brunch party!
This post was originally published in January 2018. I’ve given the photos a refresh as well as added a few ingredients!
Does anyone else just get so excited about breakfast? I mean, I will go as far to say, do you go to bed excited to get up and eat breakfast? Or is that just me?! Lol.
Breakfast has consistently been my favorite meal of the day for most of my life. From pop-tarts and toaster strudels in elementary school, to oatmeal packets in high school, to english muffins in college and now finally, this loaded veggie frittata in my adult life. Wow, talk about maturing, right?! Ha!
Why I love Frittatas:
So, if you didn’t know, frittatas are basically just a type of quiche. Without the crust. It’s a super low-carb option for breakfast and I like that you don’t have to worry about if the “crust” is baked through because there is no crust!
One of the main reasons why I love frittatas is the fact that they’re so customizable! You can throw literally whatever you have in your fridge in there. Have some day old spinach? Chop it up! Maybe a few random mushrooms? Yup, those will do. What about that red onion in the back of the fridge? Yes please!
You can fill them up with veggies if that’s your jam. Or, if you’re like my husband, you can add 3 different types of meat and cheese. FRITTATAS DON’T DISCRIMINATE, FOLKS. They can be made for any type of food connoisseur.
Another thing I love about this frittata recipe is the fact that it’s made in ONE PAN. Yup. I prefer cast iron skillets and I cooked my frittata in a 10 inch skillet.
Aside from your cutting board and knife, the only dish you’ll have to wash is the pan you cook this baby in! Say goodbye to washing twenty five dishes and hello to the good life. Where washing dishes doesn’t exist, am I right?
Okay, LAST reason why I love this frittata (although I could go on for hours) is the fact that it’s easily a make ahead meal.
Are you one of those people who hit snooze 6 times? Or is that just me? Okay, if you love the snooze button and are often in a rush to work – you can make this on a Sunday afternoon and meal prep it for the week ahead! Put it in some Tupperware, and you’re on your way!
If you’re feeling risky, eat it in the car. If not, heat + eat at work! I also recommend bringing a smaller container of toppings for this frittata. I found that my favorite was avocado, salsa and cotija cheese! Ben liked a lot of hot sauce.
Ingredients You Need:
- cheese (two types!)
- red onion
- salt and pepper
- all the toppings your heart desires!
How to make a Loaded Veggie Frittata:
Go ahead and preheat the oven to 400 degrees.
I would recommend prepping whatever is going inside of your frittata first. For this specific recipe, I chopped zucchini into quarters, finely chopped mushrooms, half of a red onion, red bell pepper and spinach.
Next, I got my cast iron skillet pretty hot on medium heat. I add a tsp of avocado oil to the pain and let it coat. I added in my onion and bell pepper. Add a big pinch of salt. Let cook for around 2 minutes.
Next, in goes the zuchinni along with a pinch of salt. Mix that around and let it cook for another 1-2 minutes.
Mushrooms go in next – they will cook pretty quickly since they’re so small. Lastly, I added in the spinach, which I sliced into small thin pieces. The spinach will wilt down fast. Add salt and pepper to taste. I would recommend taking the veggies off the heat.
Make sure if you’re adding meat or potatoes to this dish, cook them ALL the way through first before adding the eggs.
Speaking of eggs, whisk 8 eggs together making sure they’re completely combined. Mix in cheese of your choice. I used some Italian blend cheese as well as sharp cheddar cheese. Add salt and pepper to this mixture.
Carefully pour the egg mixture over top of the cooked veggies and make sure it completely covers the veggies and extends to all sides of the skillet. You can move the vegetables around gently if you need to make sure the dish is balanced and there isn’t a huge hunk of spinach in only one spot of the skillet.
Lastly, you place the cast iron skillet straight into the oven for 10-12 minutes. PSA: If you’re NOT using a cast iron skillet, please make sure they one you’re using is oven safe!
Once the eggs look like they’re fully set – remove from the oven! You can also check using a toothpick to make sure it’s done in the middle.
Let it cool for a few minutes. Top with all of the toppings! I used avocado, salsa, parsley, cotija cheese and flaky sea salt. SO good.
Store in the fridge for 3-4 days. Warm up in the microwave when you’re ready to eat and enjoy!
Did you like this recipe? Here are a few more you might enjoy:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Loaded Veggie Frittata
Get your veggie fill here - the classic crustless quiche. Loaded with vegetables, cheese and of course, creamy eggs. Sure to be a hit at brunch!
- 8 eggs
- 1/2 cup shredded cheese (I used a blend of cheddar, mozzarella and parmesan)
- 1 cup quartered zucchini
- 1 cup mushrooms, diced
- 1.5 cups fresh spinach, sliced into long thin slices
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- salt and pepper to taste
- 1 tsp avocado oil (or oil of your choice)
- toppings like avocado, cotija cheese, salsa, parsley etc.
Preheat oven to 400 degrees.
Prep all of your veggies. Chop zucchini, mushrooms, yellow onion, bell pepper and spinach. Set aside.
Add 1 tsp of avocado oil to an oven safe skillet. Let it warm up on medium heat. Add in onion and bell pepper and a pinch of salt. Cook for 2 minutes. Add zucchini and cook for an additional 1-2 minutes.
Next, add mushrooms and a pinch of salt. Cook for another minute or so. Lastly, add in the spinach. It will wilt quickly so keep an eye on it.
Taste and adjust for seasoning. Add salt and pepper to taste to the cooked veggies and remove them from the heat.
Whisk 8 eggs, and 1/2 cup of cheese until combined. Add salt and pepper to taste.
Spread the veggies in the skillet, making sure they're evenly distributed. Add the whisked eggs on top, until it completely coats the veggies and the entire skillet.
Place the skillet in the oven for 10-12 minutes until eggs are set. You can use a toothpick to make sure the middle is done.
Top with additional veggies, cotija cheese, fresh parsley, salsa or avocado and enjoy!