A frittata is one of the most forgiving things you can make. Whisk some eggs, throw in whatever vegetables you have, and bake until golden. It is just as good cold as it is hot, which makes it perfect for meal prep. This version uses a classic combination of bell pepper, onion, and zucchini, but use whatever your garden or fridge gives you.
Ingredients
- 8 large eggs
- 1 small zucchini, diced
- 1 bell pepper, diced
- ½ medium onion, diced
- 2 tbsp extra virgin olive oil
- ½ tsp oregano
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- 2 tbsp fresh basil, chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini. Cook for 5 to 6 minutes until softened.
- Stir in the oregano and garlic granules. Cook for 30 seconds.
- Whisk the eggs with the salt and pepper. Pour over the vegetables in the skillet.
- Cook on the stovetop for 2 minutes without stirring, just until the edges begin to set.
- Transfer to the oven and bake for 12 to 15 minutes until the center is set and the top is lightly golden.
- Let cool for 5 minutes, then top with fresh basil and slice into wedges.
Notes
- Swap in whatever vegetables you have: mushrooms, tomatoes, kale, or roasted sweet potato all work great.
- This keeps in the fridge for up to 4 days. Reheat slices in a 300°F oven or eat cold.
- Sprinkle with nutritional yeast flakes for a savory, cheesy finish without dairy.
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