This frittata is great for a satisfying, vegetable-packed breakfast that will help avoid the mid-morning energy crash that often comes with eating something sweet. It’s flexible and allows you to use the vegetables you have on hand, even those leftover from dinner. You can easily make this frittata the day before and warm it before serving or enjoy it cold. It also works well at lunch (or dinner) and can be cut into small squares for lunch boxes for younger kids.
- 1 Tbs butter
- 1 Tbs olive oil
- 4 eggs, beaten
- 1 cup cooked, chopped, and drained vegetables of choice (like broccoli, peppers, mushrooms, spinach, or zucchini)
- 1/3 cup grated cheese of choice (optional)
- Fresh herbs like chives, basil, or parsley (optional)
- Preheat the oven to 350 degrees.
- Put the butter and olive oil in a 9-inch, round glass pie/Pyrex pan and place in the oven until the butter is melted and just starting to sizzle, about 2 minutes. The pan needs to be hot so the eggs don’t stick in the next step.
- Remove the pie pan from the oven, tilt the pan around to distribute the butter/oil, and gently pour in the eggs.
- Sprinkle the chopped vegetables over the eggs, followed by the cheese (if using), and a pinch of salt.
- Return to the oven and bake for around 10 minutes or until the frittata is golden brown and set.
- Remove from the oven and sprinkle with fresh herbs (if using).
- Let the frittata cool slightly before attempting to cut it or remove it from the pan.