Easy AF Vegetable Frittata
Be the Brunch Hero
One of my favorite breakfast/brunch staples is the frittata – a fluffy egg pie that can be stuffed with any ingredient combination you can dream up. Forget making omelettes to order or poaching eggs for a crowd, just pop this baby in the oven and get your mimosa on with your friends! Frittatas are delicious, impressive, and surprisingly easy AF to whip up. Here’s my recipe for a loaded veggie frittata so decadent you’ll never miss the meat. Don’t be intimidated – it will be egg-cellent (groan).
Easy AF Loaded Veggie Frittata
Hangry Timer: 2 hours
What You Need:
8 large eggs
Splash of milk/cream/half & half
3 Tbsp. Vegetable Oil
1 red bell pepper, chopped
1 jalapeno pepper, chopped
2 small sweet peppers, chopped (or one green bell pepper will work, too)
1/2 medium red onion, diced
1 large tomato, chopped
3 leaves lacinato kale, ribs removed, chiffonade (layer the leaves on top of each other, roll like a cigar and cross cut to make ribbons)
1/2 cup shredded cheese (I used a Mexican blend)
Freshly ground black pepper
Cilantro leaves, roughly chopped
What To Do With It:
Preheat oven to 400º F.
Beat eggs and cream together in a bowl until combined.
Heat a large saute pan or cast iron skillet over medium heat and add oil.
Once the oil is hot and shimmering, add the peppers and onion. Saute for about 5-7 minutes, until the onions are translucent and the peppers are softening. Add salt and pepper.
Add the tomato and kale to the mix and saute for about 2 minutes, until the tomatoes are heated through and the kale begins to wilt slightly. Add more salt and pepper.
Top the vegetable mixture with the shredded cheese and watch it melt beautifully for like 30 seconds. Do not stir.
Pour the egg mixture over the veggies and let cook for 2-3 minutes in the pan. Add lots of salt and pepper while the eggs start to firm up. Don’t stir it!
Transfer the pan to the oven and cook for 10-12 minutes, until the eggs don’t jiggle when you shake the pan (technical term).
Top with cilantro and let rest for 2-3 minutes. Transfer to a plate (free the edges with a knife and say a prayer), or serve directly from the pan in slices.