Any Vegetable Frittatas

spinach-vegetable-fritata-recipe
In eggs - Spinach vegetable frittatas recipe

Eggs.

Thank goodness they are still on the “healthy” list. It seems that every year more of the foods I love are banned in the health world! I am waiting to see if coconut sticks around as a miracle food. With our over-consumption of this good-for-you-fat, I am left wondering.

Anyway, back to eggs. 

Getting four kids fed and off to school every day means mornings in my house are busy. I constantly seek out time-saving cooking techniques that allow us all to enjoy our time together in the morning. Delicious food with optimal nutrition and no hassle are musts in my kitchen. Instead of standing over the stove-top making omelets, I often prepare this any vegetable frittatas dish the night before and pop it in the oven in the morning for a crowd-pleasing family friendly protein dish.

Frittata

To demystify the fancy word “frittatas,” it is just a baked concoction of eggs and veggies. Try your favorite ingredient combinations and experiment a little. I put some of my favorite mix-ins in the recipe notes below. Enjoy!

Any Vegetable Frittatas Recipe

Any Vegetable Frittatas

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 frittata muffins

Ingredients

  • Olive oil, enough to grease pan
  • 1 onion, chopped
  • 2 medium zucchini, sliced thin
  • Salt and pepper to taste
  • 10 egg whites
  • 1 tablespoon chopped fresh basil
  • Arugula, as garnish

Instructions

  1. Preheat oven 200°C / 395°F.
  2. Grease an 8 by 8 square baking pan.

  3. In a large skillet heat oil or ghee.
  4. Add onion and cook on low heat until slightly brown.
  5. Add zucchini and cook 5 more minutes until vegetables look caramelized.
  6. Remove from heat and let cool slightly.
  7. Add eggs, basil, salt, and pepper to the pan and mix well.
  8. Use a spatula to transfer egg mixture from skillet to baking dish.
  9. Sprinkle with cheese if desired.
  10. Bake for 30 minutes or until eggs are set in the center.
  11. Slice and serve.
  12. Garnish with arugula.

Recipe Notes

Can be made the night before and reheated in an oven.
If you use watery veggies like spinach and tomatoes, sauté them long enough to remove moisture and add flavor.
Try these all-star combinations: smoked salmon and onions or spinach, tomatoes and mushrooms.
If you can tolerate dairy, add some shredded cheese once in a while.

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Nealy Fischer of Mayya Movement

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