Healthy Vegetable Frittata Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
1 red onion, chopped
02 -
2 bell peppers, one red and one orange, chopped
03 -
1 yellow bell pepper, chopped
04 -
1 small zucchini, chopped
05 -
2 cloves crushed garlic
→ Seasoning & Oils
06 -
1 tablespoon avocado oil
07 -
Kosher salt and black pepper
→ Egg Mixture
08 -
12 pastured eggs
09 -
1/4 cup whole organic milk
10 -
2 ounces goat cheese
11 -
1/4 cup sliced scallions
# Instructions:
01 -
Preheat oven to 425°F.
02 -
Grease a 9x13-inch baking pan with butter, coconut oil, or cooking spray.
03 -
Place chopped onion, peppers, zucchini, and garlic in a large bowl. Drizzle with avocado oil and season with salt and black pepper. Toss to combine and transfer to a rimmed baking sheet. Bake for 30 minutes, flipping vegetables halfway through.
04 -
Remove the roasted vegetables from the oven and allow to cool. Reduce the oven temperature to 350°F.
05 -
Whisk together eggs, milk, salt, and pepper in a large bowl.
06 -
Add the cooled roasted vegetables to the egg mixture. Transfer the mixture into the prepared baking pan. Top with dots of goat cheese and sliced scallions.
07 -
Place the pan in the oven and bake for 30 minutes, or until the eggs puff up and are set through the center. Serve and enjoy.
08 -
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
09 -
Reheat individual servings in the microwave in 30-second intervals until warm or in the oven at 350°F. If using the oven, cover loosely with foil and bake for 15-25 minutes until warmed through.
10 -
Place leftovers in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
# Notes:
01 -
The frittata is ideal as a breakfast, brunch, or meal prep option and lasts up to 5 days refrigerated or 3 months frozen.