Blog & Recipes

Baked Veggie Frittata


Have you tried frittata before?! It is one of our favourite ways to enjoy eggs! Eggs are a kitchen staple in our house and they really are one of the most versatile ingredients out there. Some of our favourite ways to enjoy eggs are on avocado toast, in baked goods, in shakshuka and of course, in this frittata recipe. Not only do eggs taste amazing, but they are also super nutrient-rich. They serve as a great source of protein from the egg white and the yolk is loaded with nutrients like vitamin A and D!


Frittatas can be loaded up with so many delicious ingredients and there are endless combinations. This frittata has sweet potato, broccoli and mushrooms but you can add whatever veggies you have at home. We also love adding spinach, zucchini and bell pepper. Not only is this frittata delicious and nourishing, but it is also great for meal prep! You can easily pop it into the oven or toaster to reheat and enjoy throughout the week. We enjoy a slice of frittata for breakfast, lunch OR dinner (that's right, eggs don't have to be just a breakfast food) and we love serving it with a slice or two of whole-grain toast!


Ingredients:

  • 1.5 cups chopped sweet potato (bite-size pieces)

  • 1.5 cups chopped broccoli (bite-size pieces)

  • 2 cups cremini mushrooms, sliced

  • 1/2 yellow onion, diced

  • 3 cloves garlic, minced

  • 6 eggs

  • 1/4 cup milk of choice

  • 1/3 cup feta cheese, crumbled

  • 3 tbsp olive oil

  • 1 tsp paprika

  • Salt + pepper to taste

Method:

  1. Place the chopped sweet potato and broccoli in an 8 x 8 baking dish. Add 1 tbsp of olive oil, paprika and a sprinkle of salt + pepper, and mix well. Bake at 425 F for 20 mins or until sweet potato is fork-tender (stir veg halfway through).

  2. Heat 1 tbsp of olive oil in a pan over medium-high heat. Add the onion and garlic and sauté until the onion softens. Add the mushrooms and sauté until they have browned. Season with salt and pepper.

  3. In a large bowl, whisk the eggs and milk together. Season with salt + pepper. Add all the cooked veggies to the bowl of eggs and combine.

  4. Coat the 8 x 8 baking dish with the remaining 1 tbsp of olive oil. Add the frittata mixture to the dish. Top with feta cheese.

  5. Bake at 425 F for 20 mins (until the eggs are cooked).

ENJOY