Easy Breakfast Frittata
A slow Sunday morning and eggs for breakfast is a match made in heaven <3 This Easy Breakfast Frittata is perfect for making a delicious dish with a few simple ingredients. It’s a quick, easy, and healthy breakfast (or lunch!) that takes under 30 minutes to make.
I recently bought my first cast iron, and I have been cooking with it almost every single day. I don’t know I’ve managed to live without it!! đ Love it love it love it. Frittata was one of the first things I wanted to make with my new skillet, so here’s my very summer take on the dish! I used zucchini, sweet peppers, and cherry tomatoes, but you can totally add your favorite seasonal veggies and make it fit your own taste! Frittatas are a super easy way to clear out your fridge and use up those veggies that have been laying around in your fridge for a bit too long đ
EASY BREAKFAST FRITTATA RECIPE
Cooking time 30 min
Serves 2
Ingredients
- 4 eggs
- 0,5 dl plant-based cooking cream
- 1/2 bell pepper
- 1/3 zucchini
- A handful of cherry tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon vegan parmesan or nutritional yeast (optional)
- Salt and black pepper to taste
- Spring onion to garnish
Instructions
- Preheat your oven to 180 celsius or 355 Fahrenheit.
- Cut your veggies into small strips and sautĂ© them until they come a little bit softer. Gently whisk your eggs in a bowl and add oat cream together with the desired seasoning. Add the egg mixture to the pan and cook it for about 5 minutes. Then add tomatoes (halved) on top of the frittata and move your pan into the oven. Let it cook until the eggs have settled. In my oven, this took me about 15 minutes. Don’t cook for too long though so your frittata won’t become dry!
- Chop up some spring onion or chives and sprinkle them over the frittata. Serve with a side salad or a piece of toast and enjoy <3
Tips and notes
Frittata is great because you can basically throw in whatever veggies you have in your fridge. For example, try different colored peppers, mushrooms, spinach, leek, sweet potatoes (pre-cooked), kale… whatever you like!
Ps. I used my small 17 cm / 6.7 inches cast iron to make this frittata. If your skillet is bigger, add more eggs + veggies into the mix!
If you don’t have a cast iron or oven-proof skillet, you can make this frittata using your stove too!
Ps. Add your leftover frittata (if you have any haha) to your next sandwich đ
More Breakfast Recipes
Gluten-free Pesto Sheet Pancake (one of my favorites!!)