Katie Austin

Loaded Vegetarian Frittata

Loaded Vegetarian Frittata

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!

Here’s what you will need to make this loaded vegetarian frittata:

1/2 onion, chopped

1 cup sliced mushrooms

1 cup chopped tomatoes

1/2 cup chopped bell pepper

1-2 cups spinach

6 large eggs

1/2 cup shredded cheese, feta cheese or goat cheese!


First you will need to lightly sauté your veggies in a pan! Put all vegetables in at the same time with the exception of your spinach…spinach takes 10 seconds to cook down so add that in right before you are ready to take your veggies off the stove! After sautéing for about 5 minutes, pour your veggies into an oven safe container…or if you are using a cast iron skillet to sauté your veggies on the stove, you can just leave them right in there and pop the skillet in the oven after you add the eggs!

Next, in a small mixing bowl, whisk together 6 large eggs and season with salt and pepper! Some people add milk to this mixture, I didn’t in this recipe, but feel free to add for a little bit more of a creamier texture! Now, pour this egg mixture over your veggies and top with your favorite cheese! Now, pop the pan in the oven at 400 degrees F for about 15 minutes or until the top of your frittata has a nice golden brown color!