This is a super simple recipe that you can make ahead of time and make sure that your mornings are as seamless and efficient as possible!!! The best thing about this recipe is that you can really use whatever you want to get rid of in your fridge! I had a ton of veggies that I wanted to use up but feel free to add in whatever you’d like here!
The recipe:
Preheat oven to 400°F.
Lightly sauté the onion, mushrooms, tomatoes, and bell pepper in a pan with a drizzle of oil over medium heat for about 5 minutes.
Add spinach at the very end—just 10 seconds to wilt it.
If you’re using an oven-safe skillet (like cast iron), keep everything in the pan. If not, transfer veggies to a greased oven-safe baking dish.
In a separate bowl, whisk eggs with salt, pepper, and optional milk.
Pour eggs over the veggie mixture and top with cheese.
Bake for 12–15 minutes or until the top is golden and set in the center.
Let cool slightly before slicing and serving. Store leftovers in the fridge for up to 4 days—so easy to reheat or enjoy cold!
Loaded Vegetarian Frittata
Ingredients
- ½ onion chopped
- 1 cup sliced mushrooms
- 1 cup chopped tomatoes
- ½ cup chopped bell pepper
- 1 –2 cups spinach
- 6 large eggs
- ½ cup shredded cheese feta, goat cheese, or your fave
- Salt + pepper to taste
- Optional: a splash of milk for extra creaminess
Instructions
- Preheat oven to 400°F.
- Lightly sauté the onion, mushrooms, tomatoes, and bell pepper in a pan with a drizzle of oil over medium heat for about 5 minutes.
- Add spinach at the very end—just 10 seconds to wilt it.
- If you’re using an oven-safe skillet (like cast iron), keep everything in the pan. If not, transfer veggies to a greased oven-safe baking dish.
- In a separate bowl, whisk eggs with salt, pepper, and optional milk.
- Pour eggs over the veggie mixture and top with cheese.
- Bake for 12–15 minutes or until the top is golden and set in the center.
- Let cool slightly before slicing and serving. Store leftovers in the fridge for up to 4 days—so easy to reheat or enjoy cold!
