Simple Veggie and Cheese Frittata

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An easy to make frittata using your favorite vegetables and cheeses.

Prep Time15

Active Time30

Course: Breakfast, Lunch

Cuisine: Italian

Keyword: eggs, frittata,, green onions,, red pepper, spinach

Yield: servings

Calories: 206kcal

Author: Stillwood Kitchen

6 large Eggs
1/4 cup Milk/Non-Dairy Milk
1 Red or green pepper, diced
3-4 Green Onions, sliced
1 cup Sliced Mushrooms (Optional)
Small handful of spinach or kale
1/4 cup Sun-dried tomatoes, drained Can sub in 1/2 cup sliced cherry tomatoes
1 tsp Dried Parsley Can sub in 1T of Fresh
1/2 tsp Salt
1/4 tsp Fresh Black Pepper
1/2-3/4 cup Cheese such as, cheddar, mozzarella, fontina, brie, parmesan, etc (Optional)

Pre-heat oven to 400°F.
In a 10-inch skillet sauté the pepper, onions, and mushrooms until tender.
While veggies are sautéing, crack eggs into a medium size bowl, whisk in milk. Add in the sun dried tomatoes, parsley, salt, pepper, and the handful of spinach or kale. Stir and set aside.
Once veggies are tender add the egg mixture to the pan and stir gently with a spatula to combine.
Sprinkle evenly with the cheese.
Transfer the skillet to the pre-heated oven and bake for approx 10 min or until the top is lightly browned.
Remove from the oven and slice into wedges and serve.