Veggie Egg Frittata

veggie frittataThis is so easy to whip together and makes a great “breakfast for dinner” meal or perfect to make in advance for breakfast or lunches for the week.  You can also customize it to include your favorite veggies!  A simple meal, but a crowd pleaser.



  • 10 eggs
  • 1 tomato, chopped
  • 2 big handfuls of spinach, chopped
  • 10-15 mushrooms chopped (I use frozen shiitake and break apart)
  • 1/3 cup shredded cheddar cheese
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 1/8 tsp sea salt
  • 1/4 tsp pepper


Preheat oven to 350 degrees.  Coat a 2-quart casserole dish or 10″ quiche dish with nonstick cooking spray and transfer to oven for 5 minutes while you are getting ingredients ready.  

Meanwhile, whisk together eggs and stir in all remaining ingredients.  Pour into the warm dish and bake for 25-30 minutes or until fully cooked.  

I serve with breakfast potatoes or nitrate free turkey bacon if for breakfast or dinner.  For lunch, I make a salad to go with it.  Enjoy!

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