Occasionally, you find that recipe that surprises you… this is it! I like eggs, and I occasionally like them in frittatas, but usually, they are either too eggy or too rich for my taste. However, the other night, I was willing to try a new recipe. I LOVED it!
Here’s what you need…
Veggie Frittata Recipe
-1 yellow, sweet onion, chopped
-2 small garlic cloves, minced
-3 tbsp olive oil
-1 tsp dried basil
-3/4 – 1 cup cooked veggies* (I used a pre-mixed bag of frozen stew veggies ~ like green beans, carrots, peas, mushrooms, etc.)
-1/4 – 1/2 cup chopped frozen spinach* (or you can use fresh)
-Splash of almond or coconut milk
*Depends on how many veggies you like in your frittatas
Heat an oven-proof skillet on medium heat & add 2 tbsp of olive oil. Saute the chopped onion in the olive oil until softened. Add garlic and turn heat to medium-low for just a minute or two.
Add the cooked veggies and spinach and turn heat to low. Beat eggs in separate bowl with the milk, adding the some salt and pepper. Pour eggs into skillet and use spoon to spread veggies throughout evenly. Cook until eggs are set – about 5 – 10 minutes. Place under broiler for a minute or two until eggs are set on top. Remove from over, slice into wedges and serve by itself, topped with cheese, or with salsa and/or sour cream.
Frittatas are always fairly fast to make and with this one, you get loads of vegetables, too! You probably already have all of these ingredients in your house!
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Jessica Stone is a wife, mom to 4, and owner of her own business in the fitness industry. She has 3 special needs children, with one child with an undiagnosed neuro-muscular condition that limits her mobility. She enjoys sharing what she has learned through her trials, experience, and research with other parents who are looking for support, encouragement, and helpful information. Get her FREE eBooklet Five Steps to Losing Those Last 10 Pounds today for simple steps to help you trim up and fit into those fashionable clothes you’ve always wanted to wear! Connect with Jess live today on Facebook!