Best Veggie Frittata Recipes

VEGGIE FRITTATA

Steps:

• Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
• While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
• When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
• To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
• Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
• Cut into wedges and serve.

VEGGIE MEDLEY FRITTATA

Steps:

• 1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
• In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
• In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
• Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
• Pour into a greased shallow baking dish (1 1/2 qt).
• Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
• Watch closely and if it starts to get too brown cover loosely with foil.
• Let stand 5-10 minutes before cutting and plating.
• Serve topped with sour cream.

CHEESY PASTA AND VEGGIE FRITTATA

Steps:

• 1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
• 2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
• 3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
• 4. Add optional shrimp or chicken. Season with salt and pepper.
• 5. Toss in the spaghetti.
• 6. Mix thoroughly so vegetables and pasta are evenly distributed.
• 7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
• 8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
• 9. Pour into a 9X9 Pyrex dish.
• 10. Sprinkle with mozzarella cheese on top and place in oven.
• 11. Bake until eggs have set in the center (10 to 12 minutes).
• 12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
• 13. Remove from oven, sprinkle with basil, cut into squares, and serve.

BACON VEGGIE FRITTATA

Steps:

• Cook bacon in pan and set aside.
• Meanwhile in a separte pan cook chopped onion in olive oil.
• Place potatoes in microwave safe dish and microwave for about 4 minutes.
• Chop cooled bacon.
• Preheat broiler.
• In a Broiler safe pan whisk together eggs, milk, italian seasoning, salt and pepper.
• Add cooked onion, bacon, peppers, potatoes, tomatoes (and whatever other veggies you may want) to pan with egg mixture.
• Give mixture a good whisk as to get all ingredients blended and cook over medium heat. As egg cooks lift up edges so egg mixture pours into the botton of the pan making sure the ingredients remain even through the mixture (you may have to mix with a spoon).
• Once the mixture is about 75 % cooked remove from heat and place in broiler for about 5 minutes.
• Remove from Broiler and cut into pie slices. Place in broiler again for another 5 minutes or until there is a golden brown crispy top.
• Remove, reslice and let cool for about 5 minutes.
• Enjoy!

HEARTY VEGGIE FRITTATA

Steps:

• Preheat broiler.
• Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
• Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese into egg mixture.
• Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
• *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
• **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
• Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

GARDEN VEGGIE FRITTATA

Steps:

• In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
• Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
• Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
• Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

HEARTY VEGGIE FRITTATA

Steps:

• Preheat broiler. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender. Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir ½ cup cheddar cheese into egg mixture Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining ½ cup cheese, then broil 2 minutes or until golden brown and eggs are set. *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil. **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil. Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

VERY VEGGIE FRITTATA

Steps:

• In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.

ORGANIC MAMA VEGGIE FRITTATA

Steps:

• Preheat oven to 400°F Grease the inside of a 9-inch round baking pan with butter.
• Whisk eggs, sea salt, pepper, and paprika in a medium bowl to blend. Add egg mixture, bacon, if using, spinach, onion, and bell pepper to prepared pan and stir gently to combine.
• Bake for 35 minutes or until eggs are fluffy, golden, and set in the middle. Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.

QUICK VEGGIE FRITTATA

Steps:

• Heat your broiler to medium-high.
• Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
• While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
• Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

VEGGIE FRITTATA MUFFINS - LOW CARB

Steps:

• Preheat oven to 200 degrees Celsius.
• Grease a 12 capacity muffin pan.
• Heat olive oil in pan.
• Add leek, zucchini, capsicum and spinach.
• Saute vegetables until just tender.
• Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
• Add vegetables to egg mixture and mix well.
• Pour mix into greased muffin pans.
• Bake in oven for about 30 minuted or until set.
• If you wish you can brown muffins in pan under grill for a few minutes after baking.

SPRING VEGGIE FRITTATA

Steps:

• Heat oil in skillet (preferably nonstick) until hot.
• Add potatoes, cover and cook 10- 12 minutes until almost tender, stirring occasionally.
• Add asparagus, onions, and garlic.
• Cook 4 more minutes until asparagus is almost tender.
• Beat eggs in medium bowl, add milk, salt, and pepper, and beat well.
• Pour eggs over veggies in skillet.
• Reduce heat to low, sprinkle with cheese and basil, then cover and cook for 12 to 15 minutes until eggs are set, don't stir!
• Cut into wedges to serve.

VEGGIE FRITTATA

Steps:

• In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
• Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
• Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
• Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
• Agitate the pan so that the mixture extends evenly.
• Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
• Pour back into pan and cook for an extra 2 or 3 minutes.
• Eggs are better pale than golden.

VEGGIE FRITTATA WITH SPINACH AND MUSHROOMS

Steps:

• Preheat to 350 degrees.
• Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
• Whisk eggs together with cheeses and remaining ingredients.
• Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
• Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.

QUICK VEGGIE FRITTATA

Steps:

• In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
• In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
• Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

MORNINGSTAR FARMS VEGGIE MEDLEY FRITTATA

Steps:

• 1. Prepare Morningstar Farms® Veggie Breakfast Bacon Strips per package directions. Cut into bit size pieces.2. In a large skillet, saute broccoli, mushrooms, green onions and bell peppers in butter until tender. Remove from heat. Set aside.3. In a mixing bowl, beat together Morningstar Farms® Scramblers, water, oregano, pepper and garlic powder until foamy.4. Stir in Morningstar Farms® Veggie Breakfast Strips, cheese, tomatoes and broccoli mixture. Pour into a greased shallow 1 1/2 quart baking dish. Bake at 350°F about 25 minutes or until a knife inserted in the center comes out clean.

VEGGIE FRITTATA CUPS

Steps:

• 1. In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.
• 2. Cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
• 3. Whisk remaining ingredients until blended; pour over mixture in muffin cups.
• 4. Bake in a preheated 375-degree oven for 15 minutes or until knife inserted in centers comes out clean. Cool 5 minutes before removing from pan to serve.

VEGGIE FRITTATA

Steps:

• 1.Heat the oven to 400°F.
• 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
• 3.Add the onion and cook for 2 minutes, stirring occasionally.
• 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
• 5.Pour the vegetables into the pie plate.
• 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
• 7.Pour the egg mixture over the vegetables.
• 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
• 9.Let the frittata stand for 5 minutes before slicing and serving.

EASY VEGGIE FRITTATA

Steps:

• In a medium bowl, whisk together eggs, parsley, oregano, garlic salt, pepper and 1 Tbsp. water.
• In a heavy skillet, melt butter over medium heat. Saute scallions, celery and vegetables for 4 to 5 minutes or until crisp-tender.
• Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set.
• Cut frittata in half and slide onto warmed plates.