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!

Course Breakfast, Brunch, Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings large servings

Calories 139

Author Kim

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

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.

Frittata is perfect for breakfast, brunch, dinner...any meal, really! I also think it tastes great cold, too.