Royalty Fast Food

The ideal breakfast dish is this loaded veggie frittata! It will be the talk of the breakfast at your next gathering, loaded with cheese, seasonal veggies, and of course, a fluffy egg!

For most of my life, breakfast has been my favorite meal of the day. From oatmeal packets in high school to pop-tarts and toaster strudels in elementary school, to English muffins in college, and now, at last, this stacked vegetarian frittata in my adult life.

Ingredients

• 8 eggs
• 1/2 Cup shredded cheese (I used a blend of cheddar, mozzarella and parmesan)
• 1 Cup quartered zucchini
• 1 Cup mushrooms, diced
• 1.5 Cups fresh spinach, sliced into long thin slices
• 1/2 Red onion, diced
• 1/2 Red bell pepper, diced
• Salt and pepper to taste
• 1 Tsp avocado oil (or oil of your choice)
• Toppings like avocado, cotija cheese, salsa, parsley etc.

Directions

1. Set the oven’s temperature to 400.
2. Prepare every vegetable. Chop bell pepper, spinach, mushrooms, yellow onion, and zucchini. Put aside.
3. Pour 1 tsp avocado oil into an oven-safe skillet. Turn the heat down to medium. Add the bell pepper, onion, and a small teaspoon of salt. Simmer for two minutes. Cook the zucchini for one or two more minutes after adding it.
4. Add a pinch of salt and the mushrooms after that. Cook for about one more minute. Finally, include the spinach. Be mindful of it since it will soon wilt.
5. Adjust seasoning by tasting. After the vegetables are cooked, season with salt and pepper to taste and turn off the heat.
6. Beat together 1/2 cup cheese and 8 eggs until well mixed. To taste, add more salt and pepper.
7. Make sure the vegetables are equally scattered as you spread them out in the skillet. Scatter the whisked eggs over the vegetables and the skillet so that they are fully covered.
8. After the eggs are set, place the skillet in the oven for ten to twelve minutes. To ensure that the middle is cooked through, you can use a toothpick.
9. Enjoy with extra vegetables, avocado, salsa, cotija cheese, and fresh parsley on top!

How to Make A Loaded Veggie Frittata Recipe Step-by-Step:

Step. 1

Set the oven temperature to 400 degrees. Then, I suggest preparing the ingredients for your frittata first. I cut spinach, half of an onion, a red bell pepper, finely chopped mushrooms, and chopped zucchini into quarters for this particular recipe.

Step. 2

I then heated my cast-iron skillet to a medium temperature. I coat the pan with a tsp of avocado oil after adding it. I added my bell pepper and onion. Add a generous amount of salt. Simmer for around two minutes. The zucchini is added after that, along with a dash of salt. Stir that in and cook for a further one to two minutes.

Step. 3

Add the mushrooms next; because they are little, they will cook quite quickly. The spinach was the last ingredient I added, and I chopped it into thin, tiny pieces. The spinach will quickly wilt. To taste, add more salt and pepper. It would be best to turn off the heat on the vegetables.

Step. 4

If you choose to add meat or potatoes to this recipe, make sure to cook them through completely before adding the eggs. About eggs, beat eight of them together, being sure to fully integrate them. Stir in your preferred cheese. I used sharp cheddar cheese and some Italian mix cheese. Add the pepper and salt to this mixture.

Step. 5

Make sure the egg mixture covers the cooked vegetables completely and reaches the sides of the skillet by carefully pouring it over them. If you need to make sure the dish is balanced and there isn’t a big chunk of spinach in one area of the skillet, you can gently reposition the vegetables.

Step. 6

Finally, bake the cast iron skillet for ten to twelve minutes directly in the oven. PSA: Please make sure the skillet you’re using is oven-safe if you’re not using a cast iron one! After the eggs appear to be set, take them out of the oven! A toothpick can also be used to verify if it is done in the center.

Step. 7

Give it a few minutes to cool. Add all the toppings on top! I added flaky sea salt, avocado, salsa, parsley, and cotija cheese. Very nice. After that, refrigerate for three to four days. When you’re ready to eat, reheat in the microwave and enjoy!

My Love For Frittatas

In case you were unaware, frittatas are essentially a variation of quiche. minus the crust. It’s a low-carb breakfast choice, and I appreciate that there’s no crust, so you don’t have to worry about it baking through!

The fact that frittatas are so adaptable is one of the main reasons I adore them! Anything that’s in your refrigerator will fit in there. Possess some spinach that’s a day old? Cut it up! Perhaps a couple of haphazard mushrooms? Yes, those are sufficient. How about that red onion in the refrigerator’s rear? Please say yes!

If vegetables are your thing, then go ahead and stuff them. Alternatively, if your spouse is like mine, you can add three different kinds of cheese and meat. Folks, FRITTATAS DO NOT DISCRIMINATE. Any kind of culinary enthusiast can enjoy them.

The fact that this frittata recipe just requires one pan to prepare is another thing I adore about it. Yes. I used a 10-inch cast iron skillet—my favorite kind—to make my frittata.