Description
This Veggie Frittata is a wholesome, protein-rich, and flavorful dish made with fresh eggs, mozzarella cheese, and colorful vegetables. It’s perfect for breakfast, brunch, or a light dinner, offering a balance of creamy texture, tender vegetables, and melty cheese. The recipe uses clean and everyday American kitchen ingredients, creating a dish that’s simple, nutritious, and satisfying for all occasions.
Ingredients
6 eggs
1 cup shredded mozzarella cheese, divided (Tillamook Shredded Mozzarella or Cabot Mozzarella Cheese)
½ teaspoon salt
½ teaspoon black pepper
¼ cup red onions, chopped
1 cup mushrooms, chopped
8–10 stalks asparagus, ends trimmed and chopped
¼ cup cilantro, chopped
½ cup cherry tomatoes, sliced
1 tablespoon olive oil
Instructions
1. Preheat the oven to 425°F.
2. Whisk together the eggs, half of the mozzarella cheese, salt, and pepper in a bowl until smooth and slightly frothy. Set aside.
3. Heat olive oil in an oven-safe 10-inch cast iron skillet over medium heat.
4. Add chopped red onions, mushrooms, and asparagus. Sauté for 3–5 minutes, until the vegetables soften slightly.
5. Pour the egg mixture evenly over the cooked vegetables.
6. Top with chopped cilantro and sliced cherry tomatoes, then sprinkle with the remaining cheese.
7. Transfer the skillet to the preheated oven and bake, uncovered, for 10–15 minutes or until the center is set and the top is lightly golden.
8. Remove from the oven and let it rest for a few minutes before slicing. Serve warm or at room temperature.
Notes
Use a well-seasoned cast iron skillet or oven-safe non-stick pan to cook your frittata evenly. If you don’t have one, transfer the sautéed vegetables and egg mixture into a lightly greased baking dish before baking.
For serving, pair this frittata with toasted bread made from alcohol-free, vegetarian-friendly brands such as Nature’s Own Butter Bread, Dave’s Killer Bread White Done Right, or Pepperidge Farm Farmhouse Hearty White.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Avoid microwaving, as it may make the texture rubbery due to moisture release from the vegetables.
To freeze, place slices in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven before serving.
The frittata stays moist, flavorful, and makes a great meal prep option for busy mornings or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American