Sometimes the best recipes come from whatever you happen to have on hand in your fridge. Such is the case with this amazingly delicious vegetable frittata. There was no rhyme or reason to this recipe but I had the ingredients and thought they would be pretty awesome together and was I ever right!
You really can use any veggies you have on hand or if you prepare ahead of time, use your favorites! This is such a quick and easy breakfast recipe that you can make and then enjoy for the next few days.
This frittata is great on it’s own or if you want to spice things up a bit, add a piece of whole grain toast. This dish reheats perfectly for a quick morning breakfast.
Ingredients:
- 8 whole eggs
- 2 Tbsp milk
- 1 Tbsp avocado oil or olive oil
- ¼ cup diced onion
- ½ cup mushrooms, chopped
- ½ cup asparagus, cut into 1 inch pieces
- ½ cup bell pepper, chopped
- ¼ cup crumbled goat cheese
- Salt & Pepper
Instructions:
- Preheat oven to 375 degrees. Whisk eggs and milk, season with salt & pepper and set aside.
- Heat oil in a saute pan. When oil is hot, add onions and cook 3-4 minutes until soft and translucent. Next add chopped mushrooms and continue to cook for another 3-4 minutes until slightly softened and brown. Next add asparagus and bell pepper and saute for 1-2 minutes. Remove from heat.
- Spray a 9×9 baking pan with nonstick spray and spread the sauteed veggies on the bottom of the pan. Sprinkle the goat cheese over the veggies and pour eggs over the top. Bake at 375 for 22-25 minutes until set.