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Cozy Cheesy Veggie Frittata

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A quick and easy frittata recipe that transforms leftover veggies and cheese into a comforting, cheesy breakfast or brunch dish.

Ingredients

Scale
  • 6 large eggs, room temperature
  • About 2 cups mixed leftover veggies (roasted bell peppers, zucchini, spinach, mushrooms, cherry tomatoes)
  • 1 cup shredded cheese (sharp cheddar and mozzarella mix recommended, or feta, goat cheese, pepper jack)
  • 1/4 cup milk or cream (whole milk preferred, almond or oat milk for dairy-free)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tablespoons fresh herbs (parsley, basil, or chives), chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Chop leftover vegetables into bite-sized pieces. Sauté raw veggies like onions or mushrooms in olive oil over medium heat for about 5 minutes until softened. Warm already cooked veggies gently to avoid excess moisture.
  3. In a mixing bowl, whisk together 6 large eggs and 1/4 cup milk or cream until smooth and slightly frothy. Add a pinch of salt and pepper.
  4. Stir in sautéed or warmed veggies and 1 cup shredded cheese. Gently fold together without overmixing.
  5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Pour in the egg and veggie mixture, spreading evenly. Cook undisturbed for 3-4 minutes until edges begin to set but center is still runny.
  6. Transfer skillet to the preheated oven and bake for 12-15 minutes until the frittata puffs slightly and the center is set with no wobble.
  7. Check doneness by inserting a toothpick or knife in the center; it should come out clean. Bake a few more minutes if needed, watching closely to avoid drying out.
  8. Let the frittata rest for 5 minutes before slicing and serving.

Notes

Use room temperature eggs for fluffier texture. Avoid watery veggies or drain them well to prevent sogginess. Sauté raw veggies before adding to reduce moisture and enhance flavor. If edges brown too fast on stove, lower heat or cover pan briefly. The recipe is naturally gluten-free and can be made dairy-free by substituting cheese and milk with vegan alternatives.

Nutrition

Keywords: frittata, cheesy frittata, veggie frittata, leftover breakfast, easy breakfast, brunch recipe, quick breakfast, healthy breakfast, gluten-free, low-carb

Find it online: https://gleamgulp.com/cozy-cheesy-veggie-frittata-recipe-easy-homemade-leftover-breakfast-idea/