Say Yes to Vegetable Frittatas
This year, for Easter breakfast, say no to scrambled eggs and yes to these baked vegetable frittatas instead! Serve next to a warm loaf of homemade bread and impress your guests in no time at all.
For a healthier version, use all egg whites or use half egg whites and half whole eggs.
Don’t be afraid to get creative with the toppings. We gave you three of our favourite variations below but you can add leftover potatoes, black beans, or whatever you can find in your fridge. The possibilities with this frittata are endless once you have the egg base built.
BAKED VEGETABLE FRITTATA
INGREDIENTS
- For the base
- 8 eggs
- ½ cup whole milk
- 1 cup toppings, chopped (see options below)
- Salt and pepper to taste
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes, optional
- PIMENTO, OLIVE AND CHEESE
- 3 pimentos, seeded and chopped
- ½ cup olives, sliced
- ⅓ cup Cheddar cheese, grated
- KALE OR SPINACH, CHIVE AND GOAT CHEESE
- 1 to 2 handfuls kale or spinach, chopped
- ¼ bundle chive, chopped
- ¼ cup goat cheese
- JALAPEÑO, CHEDDAR AND CORN
- 1 to 2 jalapeños, seeded and sliced
- 1 can corn, drained
- ⅓ cup Cheddar cheese
DIRECTIONS
- Preheat oven to 400°F and grease a 9-inch pie dish with cooking spray.
- In a medium bowl, add eggs, milk, salt and pepper and whisk until well combined.
- Pour the egg mixture into the prepared pan.
- Cut and chop toppings into bite-sized pieces and spread evenly over the egg mixture.
- Top with grated cheese, oregano and pepper flakes.
- Bake for 20 to 25 minutes, or until eggs are fully cooked.
- Serve warm.
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