Loaded Veggie Frittata
Start your day with a Loaded Veggie Frittata, a delicious one-pan meal bursting with vibrant vegetables and rich flavors. This vegetarian and gluten-free dish is perfect for any occasion—whether you’re enjoying a leisurely brunch, hosting a family gathering, or looking for a nutritious dinner option. With its easy preparation and minimal cleanup, this frittata is not only satisfying but also customizable to suit your taste preferences. Enjoy it hot from the oven or as a meal prep option throughout the week!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 12 eggs
- 1/2 cup skim milk
- 2 leeks, halved and thinly sliced
- 8 ounces baby bella mushrooms
- 1 red bell pepper, diced
- 2 zucchini, diced
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in an ovenproof skillet over medium-high heat.
- Cook mushrooms for 4-5 minutes until softened.
- Add leeks, bell pepper, and garlic; cook for an additional 4 minutes.
- Stir in zucchini, paprika, salt, and pepper; lower heat to medium.
- Whisk together eggs and milk in a bowl; pour into the skillet over veggies.
- Cook for about 3 minutes until edges start to set.
- Bake in the oven for about 20 minutes or until fully set in the center.
Nutrition
- Serving Size: 1/4 of frittata (approximately 120g)
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://recipesamanda.com/loaded-veggie-frittata/