Veggie Frittata
A great way to use up lots of kitchen sink vegetables. Trade out these ingredients for what you have in the fridge! 🥦
Recipe
Time: ~ 1.5 hrs
Servings: 4
Equipment
Baking pan (9x13)
Cooking pan
Medium bowls
Cutting board
Knife
Ingredients
8 eggs
1/4 cup of milk
Salt
Black pepper
1 cup grated cheddar cheese
3-4 tbsp cooking oil (avocado, olive, butter, coconut)
(Choose your own veggies)
1 yellow onion, diced
1 zucchini, diced
1 small tomato, diced
1 green bell pepper, diced
1 leek, diced
4 Yukon Gold potatoes, diced into 1/4” cubes
3 cloves of garlic, minced
Instructions
Prep
Dice onion, zucchini, tomato, bell pepper, leek, and potatoes
Mince garlic
Preheat oven to 350 degrees.
Cook
In a pan, add 1 tbsp of cooking oil on medium heat.
Once hot, add the onion and leek. Cook until soft. Set in the baking pan.
Add cooking oil as needed and season with salt and pepper as you go.
Cook the potatoes until medium-soft. Add the bell pepper and continue cooking until potatoes are fork-tender. Set in the baking pan.
Cook the zucchini until medium-soft. Add the garlic and continue cooking until the zucchini is fork-tender. Set in the baking pan.
Top with tomatoes.
Whisk up the eggs, cheese, and milk.
Pour over the baking pan vegetables and bake for 40 minutes.