Description
This Veggie Frittata with Bell Peppers, Onions, and Mushrooms is a simple, healthy, and delicious breakfast or light meal. Packed with colorful vegetables and optional cheese, it’s an easy way to start your day or enjoy as a mid-day snack! #VeggieFrittata #HealthyBreakfast #EggRecipes #LightMeal #Vegetarian #BrunchIdeas
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (optional, for creamier texture)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
- 1/4 cup shredded cheese (cheddar, feta, or Parmesan) (optional)
- 1/2 tsp dried oregano or thyme (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Whisk eggs with milk, salt, and pepper in a bowl.
- Sauté vegetables: Heat oil in an oven-safe skillet over medium heat. Add onions, bell peppers, and mushrooms. Cook for 3-5 minutes until softened.
- Pour eggs over the sautéed vegetables. Stir gently, then let cook undisturbed for 2-3 minutes until edges start to set.
- Add cheese on top (if using), then transfer the skillet to the oven.
- Bake for 10-12 minutes or until the frittata is fully set and golden on top.
- Cool slightly, slice, and serve warm.
Notes
- You can customize this frittata with other veggies such as spinach, zucchini, or tomatoes.
- If you don’t have an oven-safe skillet, transfer the egg mixture to a baking dish after sautéing the vegetables.
- This frittata can be served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 180mg
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg