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Easy Vegetable Frittata Skillet

Name: Easy Vegetable Frittata Skillet
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 bag (14 oz) frozen broccoli florets; 1 box (14 oz) 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)

4 Ratings

4 Reviews

Prep 10 min
Total 30 min
Servings 6

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

By Half Baked Harvest

Updated May 11, 2017

Ingredients

1 bag (14 oz) frozen broccoli florets
1 box (14 oz) 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)

Steps

1

Preheat the oven to 375°F. Cook the vegetables according to package directions.
2

Meanwhile, whisk together the eggs, heavy cream, sun-dried tomato paste, dried herbs and a pinch of salt and pepper in a bowl.
3

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.
4

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.
5

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 9g; 45%

Trans Fat: 0g

Cholesterol: 225mg; 75%

Sodium: 480mg; 20%

Potassium: 390mg; 11%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 3g; 13%

Sugars: 3g

Protein: 15g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 35%; 35%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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!)