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Savory Vegetable and Cheese Frittata Recipe
Looking for a delightful dish that caters to both vegan and vegetarian diets while being utterly satisfying? This vegetable and cheese frittata checks all the boxes. It’s perfect for brunch or a light dinner and showcases a variety of colorful veggies and creamy cheese that meld beautifully together.
For another protein-packed breakfast, try avocado and egg toast.
Imagine biting into a fluffy frittata filled with fresh vegetables, with a hint of cheese melting in your mouth. This recipe is incredibly versatile, allowing you to use whatever vegetables you have on hand, making it a fantastic way to reduce waste in the kitchen while still enjoying a delicious meal.
Enjoy an egg white veggie omelet for a lighter option.
A Flavorful Vegetable and Cheese Frittata
Savory Vegetable and Cheese Frittata Recipe
Course: Dinner Prep, Lunch Ideas, Vegan u0026amp; Vegetarian PrepCuisine: MediterraneanDifficulty: Easy4
servings10
minutes25
minutes220
kcalThis vegetable and cheese frittata is a hearty dish brimming with vibrant, fresh vegetables and rich cheese. It’s fluffy, satisfying, and perfect for any meal of the day, making it a staple for those who appreciate both vegan and vegetarian prep.
Ingredients
6 large eggs
1/2 cup milk or plant-based milk
1 cup diced bell peppers (any color)
1 cup chopped spinach
1/2 cup cherry tomatoes halved
1/2 cup shredded cheese (cheddar or your choice)
1 small onion finely chopped
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (like parsley or basil) for garnish
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Vegetables: In an oven-safe skillet, heat the olive oil over medium heat. Add the onions and bell peppers, cooking until softened (about 5 minutes). Stir in the spinach and cherry tomatoes, cooking for an additional 2 minutes.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
- Add Cheese: Sprinkle the shredded cheese on top of the egg mixture.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
- Serve: Remove from the oven, let cool slightly, and garnish with fresh herbs before slicing and serving.
Key Prep Tips
- Pre-Cook Vegetables: Sauté vegetables like mushrooms, spinach, zucchini, or onions before adding them to the frittata to enhance their flavor and reduce moisture.
- Grate Fresh Cheese: Use freshly grated cheese for a creamier and more evenly melted texture.
- Even Mixing: Whisk the eggs thoroughly to ensure a uniform texture and season generously with salt, pepper, and your favorite spices.
- Non-Stick Pan: Use a well-oiled, non-stick skillet or a cast-iron pan for easy release and even cooking.
Suggested Variations
- Cheese Alternatives: For a vegan version, replace eggs with a chickpea flour batter or tofu scramble and use plant-based cheese.
- Add Protein: Include cooked lentils, black beans, or crumbled vegan sausage for a protein boost.
- Extra Veggies: Experiment with bell peppers, asparagus, or cherry tomatoes for added flavor and color.
- Herbal Boost: Incorporate fresh parsley, dill, or chives into the mixture for a fresh, aromatic touch.
Serving Suggestions
- As a Main Dish: Pair with a side of arugula salad or roasted sweet potatoes.
- As a Brunch Option: Serve with toasted sourdough bread and a small fruit salad for a complete brunch.
- Toppings: Garnish with a sprinkle of Parmesan (or vegan equivalent), avocado slices, or a drizzle of hot sauce.
- Beverages: Enjoy with freshly squeezed orange juice, an iced herbal tea, or a glass of sparkling water.
- Presentation: Cut the frittata into wedges or serve directly from the skillet for a rustic, inviting look.