Easy Vegetable Frittata

Easy Vegetable Frittata Recipe

This healthy vegetable egg frittata is loaded with roasted veggies and is very easy to prepare at any time.  It’s a good meal to add to your Labor or Patriot Day menu. A vegetable egg frittata would be the complete meal full of fresh vegetables, protein, good fats, and goes well for brunch or dinner.

In this recipe, we are having peppers, zucchini, and onions but you can always swap the vegetables for whatever available in your fridge. Frittatas are so easy to be made in different pans. You can use a cast-iron skillet, muffin cups, large saute pan, or a baking pan.

INGREDIENTS

• 1 red onion
• 1 yellow bell pepper, chopped
• 2 bell peppers, chopped
• 2 cloves garlic, crushed 
• 1 small zucchini
• 1 Tbsp of avocado oil
• 2 oz of goat cheese
• 12 eggs, preferably pastured 
• 1/4 cup whole milk
• 1/4 cup scallions, sliced 
• Some salt and black pepper

INSTRUCTIONS

• Pre-heat oven to 428F/220C.
• Grease your baking pan with some butter, cooking spray or coconut oil.
• Put all of the chopped peppers, onions, garlic, zucchini in a large bowl. 
• Sprinkle with the avocado oil then season with salt and pepper. 
• Stir all the ingredients together and move the veggies onto a rimmed baking sheet. 
• Bake for around 30 minutes stirring the veggies halfway through.
• Take the vegetables out of the oven and set aside to cool down. 
• Tun down the oven temperature to 350F/176C.
• In a large bowl, whisk the eggs then pour the milk and add the salt and black pepper.
• Add the cooled vegetables to the egg mixture and move it to the prepared pan topping it with the goat's cheese and the sliced scallions.
• Put it into the oven and bake for 30 minutes or so, you will notice that the mixture has puffed up and are firm in the center. 

Serve the vegetable frittata and enjoy it!