Description
A quick and delicious veggie frittata packed with bell peppers, onions, and mushrooms. Perfect for a healthy breakfast or light dinner, this egg-based dish is easy to prepare and customizable with your favorite cheese and herbs.
Ingredients
Scale
Eggs and Dairy
- 6 large eggs
- 1/4 cup shredded cheese (optional, cheddar, mozzarella, or feta work well)
Vegetables
- 1/2 cup bell peppers, diced (use any color)
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
Seasoning and Oil
- 1 tablespoon olive oil (or butter)
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Garnish
- Fresh herbs (such as parsley, basil, or thyme) for garnish (optional)
Instructions
- Preheat the skillet: Heat the olive oil or butter in a medium non-stick skillet over medium heat until shimmering.
- Sauté the vegetables: Add the diced bell peppers, onions, and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.
- Prepare the eggs: In a medium bowl, whisk the eggs together with salt, pepper, and garlic powder until well combined.
- Add eggs to skillet: Pour the whisked eggs evenly over the sautéed vegetables in the skillet. Reduce heat to low and cook without stirring for about 3-5 minutes, until the edges begin to set.
- Add cheese & finish cooking: Sprinkle the shredded cheese evenly over the top of the eggs. Cover the skillet with a lid and cook for an additional 5-7 minutes, or until the frittata is fully set and the cheese has melted.
- Garnish and serve: Remove from heat, garnish with fresh herbs if desired, slice, and serve warm.
Notes
- Use any color of bell pepper or a mix for extra flavor and color.
- For a fluffy texture, avoid overcooking the eggs; cook low and slow.
- You can add other vegetables like spinach or tomatoes based on preference.
- To make it dairy-free, omit the cheese or use a non-dairy alternative.
- Leftovers can be refrigerated up to 2 days and reheated gently.
