Boost Your Menus and Health with Veggie Frittatas
Frittatas are great for breakfast, lunch, dinner, and even snacking. They can be enjoyed hot, at room temperature, or cold. They can be made ahead, and you can mix and match ingredients for so many delicious possibilities This veggie frittata recipe is loaded with green veggies, which are a good source of vitamins, minerals, and fiber. And the eggs provide protein!
Broccoli, Pea, and Spinach Frittata
2 tablespoons olive oil, divided
1 to 2 garlic cloves, thinly sliced
3 ½ cups broccoli florets
1 cup frozen peas
¼ teaspoon crushed red pepper
3 tablespoons water
8 large eggs
2 to 3 cups baby spinach
½ cup grated Parmigiana-Reggiano cheese
Preheat the oven to 350 degrees F. Heat 1 tablespoon of the olive oil on the stovetop in a 10-inch ovenproof nonstick skillet. Add the garlic to the skillet; cook and stir for 30 seconds. Add the broccoli, peas, and crushed red pepper to the skillet; cook and stir for 1 minute. Add 3 tablespoons of water to the skillet and stir. Season the broccoli mixture with salt and black pepper. Cover the skillet. Cook the broccoli mixture for about two minutes or until the broccoli is crisp-tender. Remove the skillet from the heat. Transfer the broccoli mixture to a bowl; let cool. Wipe out the skillet.
Place the eggs in a separate bowl, along with ¼ teaspoon salt and ¼ teaspoon black pepper; whisk. Add the broccoli mixture to the bowl with the eggs; stir. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Add the spinach to the skillet; cook and stir until the spinach just starts to wilt. Pour the egg mixture into the skillet; stir to evenly distribute the broccoli and spinach. Cook the eggs over low to low-medium heat until they’re set around the edges. Sprinkle the cheese on top of the frittata.
Transfer the skillet to the oven and bake the frittata for about 12 minutes or until the center is just set. Remove the frittata from the oven and let it sit for a couple of minutes. Slice and serve warm or at room temperature.