Elevate your morning routine with this nutrient-dense, vibrant veggie frittata
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic, minced (for cardiovascular support)
- 1 small Onion, finely chopped
- 1/2 Red Bell Pepper, diced
- 1/2 Green Bell Pepper, diced
- 1/2 Zucchini, shredded and squeezed of excess moisture
- 1/2 cup Broccoli florets, bite-sized
- 1/4 cup Sun-dried tomatoes, chopped
- 6 large pasture-raised Eggs
- 2 Tbsp Unsweetened Almond Milk
- 1/4 cup Grated Parmesan cheese
- 1 tsp Dried Oregano
- 1/4 tsp Red Pepper flakes (for a metabolic boost)
- 1/2 tsp Freshly ground black pepper
- Pinch of Sea Salt
Sun-Dried Tomatoes: [View on Amazon]
*Expert Tip: Sun-dried tomatoes provide a concentrated source of lycopene, a powerful antioxidant that supports skin health and reduces inflammation.*
Preparation Instructions
- Set the Stage: Preheat your oven to 375°F (190°C).
- Sauté Aromatics: In a large oven-safe skillet over medium heat, drizzle the olive oil. Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant and softened.
- Vibrant Veggie Sauté: Incorporate the bell peppers, shredded zucchini, broccoli, and sun-dried tomatoes. Cook for an additional 2 minutes until just tender but still fiber-rich.
- Whisk for Texture: In a separate mixing bowl, whisk together the eggs, almond milk, Parmesan, oregano, red pepper flakes, salt, and pepper. Continue whisking vigorously until the mixture is aerated and foamy for maximum fluffiness.
- The Set: Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop for 5-7 minutes, or until the edges begin to set.
- The Finish: Transfer the entire skillet to the oven. Bake for 10-15 minutes, or until the frittata is set and lightly golden on top.
Pre-Seasoned Cast Iron Skillet: [View on Amazon]
*Expert Tip: A high-quality cast iron skillet ensures even heat distribution and allows for a seamless transition from stovetop searing to oven baking.*
Professional Notes & Variations
Storage: Allow the frittata to cool completely before slicing. Store in an airtight glass container in the refrigerator for up to 4 days. This is an excellent option for low-carb meal prepping.
Freezing: For long-term storage, wrap individual slices tightly in parchment paper and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat in a toaster oven to maintain the texture.
Pro Variation (Frittata Muffins): To transform this into grab-and-go portions, grease a muffin tin and distribute the sautéed vegetables evenly among the cups. Pour the whisked egg mixture over the vegetables, filling each cup about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes, or until set and lightly golden.
