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Veggie Frittata

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This easy veggie frittata recipe is a wholesome, Mediterranean-inspired dish packed with eggs, broccoli, mushrooms, bell pepper, and feta cheese. Perfect for breakfast, brunch, or a light dinner, this healthy and customizable frittata is great for meal prep and ideal for using up leftover vegetables.

Ingredients

  • 6 large eggs

  • ¼ cup unsweetened almond milk (or preferred milk)

  • 2 garlic cloves, minced

  • ¼ teaspoon sea salt

  • Freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 1 cup chopped broccoli florets

  • 1 cup sliced mushrooms

  • ½ medium red bell pepper, diced

  • ¼ cup crumbled feta cheese

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 400°F (200°C).

  2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté broccoli, mushrooms, and bell pepper for 5–8 minutes until tender.

  3. In a bowl, whisk together eggs, almond milk, garlic, salt, and pepper.

  4. Pour egg mixture over the sautéed vegetables. Top with crumbled feta and parsley. Cook for 2 minutes on the stovetop to set the edges.

  5. Transfer skillet to oven and bake for 15–20 minutes until the center is set and golden.

  6. Let cool slightly, then slice and serve warm or at room temperature.

Notes

  • Swap feta for other cheeses like cheddar, mozzarella, or goat cheese.

  • Add cooked bacon or sausage for a protein boost.

  • Use fresh herbs like basil or thyme to enhance the flavor.

  • Store leftovers in an airtight container in the fridge for up to 4 days.

  • Freeze individual slices for up to 1 month.

Find it online: https://thefamilycooking.com/veggie-frittata/