A frittata is one of my favourite items to make for both breakfast and dinner. It’s easy and versatile – packed with vegetables, carbohydrates, protein and fibre. I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. This one is my absolute favourites!

Okay, but what is a frittata you may ask? A frittata is an egg-based Italian dish similar to an omelette or crustless quiche. Enriched with meats (optional!), vegetables and cheese!

• ready in under 50 minutes
• so nutrient dense – a little goes a long way!
• works for any meal – breakfast, lunch or dinner
• suitable for babies, toddlers, kids and adults!

Ingredients for Cheesy Vegetable Frittata

My favourite combination of ingredients:

• Cubed Potatoes: If I have time, I like to cut up fresh potatoes. When I’m short on time I like to use the frozen breakfast hashbrowns
• Cottage Cheese: Super high in protein, with limited flavour! A great addition to add density to your frittata
• Basil: If you can get your hands on fresh basil, do it! The flavour compliments the frittata so well.

Cheesy Vegetable Frittata

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• Author: Jenni Varughese
• Prep Time: 20 MINUTES
• Cook Time: 40 MINUTES
• Total Time: 1 hour

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Description

A frittata is one of my favourite items to make for both breakfast and dinner. It’s easy and versatile – packed with vegetables, carbohydrates, protein and fibre. I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. This one is my absolute favourite!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups broccoli, chopped into small florets
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 cup tomato, diced
• 1 1/2 cup cubed potatoes or hashbrowns
• 8 eggs
• 1/2 cup cottage cheese
• 1 cup white cheddar cheese, shredded
• 1 cup spinach, chopped
• 1/2 cup fresh basil, roughly chopped
• salt & pepper

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Instructions

1. Preheat the oven to 350 degrees and grease a 10-inch skillet or baking dish
2. Get started on the vegetables – cut the broccoli into florets and steam until tender.
3. Heat 2 tsp of olive oil over medium heat and add to that the onions, peppers, mushrooms and cook for 5 minutes. Add in the diced potatoes (hash browns) and tomatoes along with salt and pepper. Cook for an additional 10 minutes until tender.
4. While the vegetables are cooking, add the eggs and cottage cheese to a blender and mix until frothy (10-15 seconds).
5. Assemble the frittata – add 1/2 the egg mixture to the bottom of the greased skillet.
6. Add the steamed broccoli, sauted vegetables and hash browns.
7. Next, sprinkle the shredded cheese over the vegetables along with spinach and basil.
8. Pour the remaining egg mixture on top and give the vegetables a little poke so they are mostly covered in the egg mixture.
9. Bake for 40-50 minutes. You want to make sure the centre has puffed but is fully cooked.
10. Let stand for 5 minutes before serving. Add sour cream or greek yogurt along with salsa and avocado for some extra flavour!

• Category: MAINS
• Method: BAKE
• Cuisine: ITALIAN

Keywords: frittata, cheese, vegetables, breakfast, plant protein, high in protein, nutrient dense