Veggie Frittata Recipe
This veggie frittata recipe is quick, easy and so perfect for a delicious brunch! You can even make it ahead of time!
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I absolutely love a delicious veggie frittata recipe. For one, they’re such a satisfying, wholesome breakfast. Secondly, they are perfect for making ahead of time, to have easy meals through the week. And third, they’re just so darn simple. Seriously. It’s like a fancy omelette, except way easier, and there’s absolutely no flipping involved at all.
Mornings are fast, too fast. Between getting ready for your workday and preparing your kids for school, there isn’t much time to create the flavorful, fulfilling breakfast your family deserves. Well, friends, this recipe is so easy!
Have you ever tried making a veggie frittata? It’s one of my favorite dishes to whip up when hosting brunch. Frittatas seem really elegant, but no one at the table will know just how effortless they are.
I know you guys will love this recipe and if you give it a try, let us know! Leave a comment and tag a photo #kimscravings on Instagram. Enjoy, friends!
Veggie Frittata Recipe
Ingredients
- 4 slices bacon
- 1 cup cauliflower, chopped into small pieces
- 1 cup broccoli florets, chopped into small pieces
- 1/2 medium bell pepper color of choice, diced (or use a couple small sweet peppers)
- 2 cups liquid egg whites from a carton
- 2 whole eggs or an additional 1/2 cup egg whites
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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Instructions
- Add bacon to a cold oven-safe skillet (I like to use cast iron) and cook over medium-low heat, flipping the pieces to promote even browning, until they reach your desired doneness (8 to 15 minutes). Remove from oven and drain on paper towels. Crumble before adding to the egg mixture.
- You can drain off some of the bacon grease, but keep some in the pan for cooking the veggies. Add vegetables to the skillet and turn heat to medium high, and place a cover or lid on the pan. Cook until vegetables are just tender, stirring occasionally, about 8-10 minutes.
- Meanwhile preheat oven to 450 degrees F. In a large bowl, whisk together the eggs and seasonings. Once veggies are tender, pour egg mixture along with crumbled bacon (reserving 2 tablespoons) into the pan and mix to combine. Cook, undisturbed, until edges are set, about 2-4 minutes. Top with remaining bacon.
- Place the pan into the oven and bake until top is set and golden brown, about 14-15 minutes. Serve immediately.
Notes
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This dish looks yummy and delicious will try this sometime soon..
My kids are all picky eaters, but breakfast is a meal we do well on. This frittata sounds delicious and makes me happy knowing I’ll be able to get some veggies in.
This looks really good. I like cooking in my skillet. Thanks for the recipe.
This looks amazing. I love to use seasoning blends because it is so easy to get good flavor with one product.
You had me at bacon. Goodness, this looks amazing. A delicious breakfast idea for sure!
Kim, your frittata looks perfect and sounds delicious! I’d love a slice of this in the morning.
Wow. This looks amazing! I have never had a frittata before. I would love to try this recipe out at home.
Can you believe I’ve never made a frittata before? I keep wanting to but somehow always end up doing a crustless quiche instead. This recipe sure looks a great one to try my hand at though- so easy! And I love using herbs and other seasonings when I cook. I’ve never heard of the McCormick breakfast seasonings before either, but they look super handy! Going to have to look for them at the store
I’ve never had Bacon Veggie Frittata before, but it sounds great. I’m always looking for new recipes to try I’m going to have to add this to my list.
Oh now this sounds like something I could really enjoy. What a great mix with the bacon and the veggies! I most definitely need to give it a whirl.
This looks amazing! I’ve never made a frittata before,but I think it’s time that I did!