Introduction

Start your day off on the right foot by enjoying this delicious vegetable frittata. Frittatas are a great way to use up leftover vegetables or to incorporate more veggies into your diet, and they’re so easy to make. This recipe is versatile, so feel free to adjust the ingredients to suit your taste. Serve with a side of fruit or toast for a complete breakfast.

Ingredients

• 6 large eggs

• 1/4 cup milk

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 1 small onion, chopped

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 1/2 cup cherry tomatoes, halved

• 1/2 cup shredded cheddar cheese

• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large bowl, whisk together the eggs, milk, salt, and black pepper.

3. Heat olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.

4. Add the zucchini and cherry tomatoes and cook until the vegetables are tender, about 5 minutes more.

5. Pour the egg mixture over the vegetables and sprinkle the shredded cheese on top.

6. Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set and the cheese is melted and golden brown.

7. Sprinkle with fresh parsley, if using.

8. Slice into wedges and serve hot.

Notes

This recipe is customizable to your liking! Swap out the veggies for your favorite ones, or add in some cooked bacon or ham for an extra protein boost. You can also make this ahead of time and reheat it in the microwave for an easy breakfast on busy mornings.