Ingredients
Units
Scale
- 7 large eggs
- 1/3 cup feta cheese
- 8–ounce baby bella mushrooms
- 1 1/2 tablespoons grapeseed oil
- 1 large red pepper, diced
- 1 cup zucchini, diced
- 1/2 medium onion, diced
Instructions
- Sauté the vegetables: The key to a less watery frittata is making sure to cook the vegetables ahead of time. Additionally, because the frittata cooks so quickly (in the oven) if you added in raw vegetables they wouldn’t fully cook in time. Simple strategy here is to stagger the vegetables based on which ones need more time to cook down to those that need less time.
- Whisk the eggs. Lightly beat the eggs with a dash of black pepper. Add a tablespoon or two of heavy cream and/or whole milk for a bit creamier frittata. However, I opted to omit the dairy only to keep the saturated fat lower.
- Bake the frittata: Once the vegetables have finished cooking, pour the whisked eggs over the cooked vegetables. Sprinkle the feta cheese over the eggs and bake for 8-10 minutes at 400 degrees F.
- Serve: Slice each wedge and serve with sprouts and/or parsley and tomatoes. Enjoy!
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast