If you’re all about maximizing the flavor of minimal ingredients and reducing waste in the kitchen, this recipe is for you. One of the best ways to use up leftover veggies, cheese and herbs is by making a vegetable frittata. It’s like a baked omelet or a crustless quiche — great for breakfast, but can double as brunch, lunch, or even dinner. This veggie frittata can feed a crowd with minimal effort on your part.
Servings: 4
Ingredients:
• 6 eggs
• 1 cup shredded mozzarella cheese, divided
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup red onions, chopped
• 1 cup mushrooms, chopped
• 8-10 stalks asparagus ends, trimmed and chopped
• ¼ cup cilantro, chopped
• ½ cup cherry tomatoes, sliced
Instructions:
• Preheat oven to 425° F.
• Whisk eggs, half the cheese, salt, and pepper and set aside.
• Heat olive oil in an oven-safe pan or cast-iron skillet.
• Add onions, mushrooms, and asparagus and cook 3–5 minutes.
• Pour the egg mixture on top of the cooked vegetables.
• Place the cilantro and cherry tomatoes on top.
• Add the remaining cheese.
• Bake, uncovered 10-15 minutes, until set.
Storage:
- • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350º F until warmed through. It is not recommended to reheat the frittata in the microwave because it's likely to become rubbery from losing too much moisture.
- • Store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
