Description
Loaded Veggie Frittata is a vibrant and nutritious one-pan breakfast that everyone will love. This vegetarian and gluten-free dish is bursting with fresh vegetables, making it a delightful way to start your day. Perfect for cozy brunches or quick weekday mornings, this frittata is not only easy to prepare but also customizable to suit your taste. With its rich flavors and satisfying texture, the Loaded Veggie Frittata is sure to become a staple in your household.
Ingredients
Scale
- 12 eggs
- 1/2 cup skim milk
- 2 leeks (sliced)
- 8 oz baby bella mushrooms (sliced)
- 1 red bell pepper (diced)
- 2 zucchini (diced)
- 2 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- 2 teaspoons paprika
- 1/2 teaspoon pepper
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in an ovenproof skillet over medium-high heat and sauté sliced mushrooms for 4–5 minutes until softened.
- Add leeks, bell pepper, and garlic; cook for another 4 minutes until softened.
- Stir in zucchini, paprika, salt, and pepper; mix well.
- In a bowl, whisk together eggs and skim milk until combined, then pour into the skillet. Cook for about 3 minutes until edges begin to set.
- Bake in the preheated oven for approximately 20 minutes or until the center is firm.
- Garnish with sliced green onion and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 350mg