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Easy Vegetable Frittata Skillet

(1 review)
Easy Vegetable Frittata Skillet
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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Easy Vegetable Frittata Skillet

Cook this easy veggie frittata for your next Sunday brunch. It’s packed full of delicious taste!

Ingredients

1
(14 oz) bag frozen broccoli florets
1
(14 oz) box frozen asparagus cuts
6
eggs
1/3
cup heavy cream
1/4
cup sun-dried tomato paste
1
tablespoon of mixed dried herbs (i.e., basil, dill and oregano)
1/2
teaspoon salt and pepper, divided
2
tablespoons olive oil
1
cup sharp cheddar cheese, shredded
Cherry tomatoes and sprouts, for topping (optional)

Directions

  • 1 Preheat the oven to 375ºF.
  • 2 Cook the vegetables according to package directions.
  • 3 Meanwhile, whisk together the eggs, heavy cream, sun-dried tomato paste, dried herbs and a pinch of salt and pepper in a bowl.
  • 4 In a large ovenproof non-stick skillet, add olive oil over medium-high heat. Add broccoli and asparagus, sprinkle with salt and pepper, and stir to cook for a few minutes.
  • 5 Make sure all of the ingredients are evenly distributed across bottom of skillet, then pour in egg mixture so it evenly coats everything. Let sit on burner for 30-45 seconds to set edges, then sprinkle with cheddar cheese.
  • 6 Put the skillet in the oven and cook for 10-15 minutes, until eggs are set. Remove and garnish with fresh herbs and cherry tomatoes, if desired. Slice and serve warm.
See Step By Step

Step By Step  

Get out the cast iron skillet – we're cooking a frittata!

As prepared by Half Baked Harvest,

Got guests? Make this super simple and beautiful frittata.

You know, I really love frittatas.

They're my go to meal when I have nothing in the fridge to make but need swift nourishment. Sure, I make them for breakfast occasionally, but I have to admit that I make them for dinner ALL THE TIME.

Normally, I just open the fridge, grab all the leftovers, add them to a skillet, cook, add eggs, add cheese, bake and done. I love just adding random things. For some reason, random ingredients always work in a frittata.

I'm sharing my base recipe that we're going to fill up with veggies and cheese. Got to have cheese if you ask me.

This frittata is so simple and quick to make, I know it will become your new go-to!

(HINT: This would be perfect for Mother's Day! Make it for Mom!)

 

Easy Vegetable Frittata Skillet

Round up a few ingredients.

 

Easy Vegetable Frittata Skillet

Preheat the oven to 375ºF.

Cook the Green Giant™ Veggie Steamers according to package directions.

Meanwhile, whisk together the eggs, heavy cream, sun-dried tomato paste, dried herbs and a pinch of salt and pepper in a bowl.

 

Easy Vegetable Frittata Skillet

In a large ovenproof non-stick skillet, add the olive oil over medium-high heat. Add the broccoli and asparagus, sprinkle with salt and pepper, and stir to cook for a couple of minutes.

 

Easy Vegetable Frittata Skillet

Make sure all the ingredients are evenly distributed across the bottom of the skillet, and then pour in the egg mixture so it evenly coats everything.

Let it sit on the burner for 30-45 seconds to set the edges and then sprinkle with cheddar cheese.

Put the skillet in the oven and cook for 10-15 minutes until the eggs are set.

 

Easy Vegetable Frittata Skillet

Remove and garnish with fresh herbs and/or cherry tomatoes.

 

Easy Vegetable Frittata Skillet

Slice and serve warm!

See Recipe
Tips  

If preferred, use your favorite veggie combos and cheese here. For example, a spinach and artichoke frittata would be delicious!

Nutrition Information 
No nutrition information available for this recipe
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