Breakfast food is normally a challenge for me. It isn’t like I can drive through a fast food place and get breakfast on my way to a client. So I try to have pre-cooked breakfasts in the fridge to make life easier.
This simple egg frittata recipe is one of my favorites. I can whip it up over the weekend and eat off of it for 4-5 days! This dish heats up really well so it is perfect for grab-and-go.
This recipe calls for a gluten free pastry pie crust. You are free to make your own, but I rely on the store bought versions. Whole Foods has their own in house brand and a couple others. I prefer the Whole Foods brand as it isn’t too sweet so it fits perfectly with this savory dish.
To start you need to chop the vegetables. I go with small pieces as they cook faster and are easier to chew within the frittata. The sky is really the limit here with which vegetables to pick. I just use whatever vegetables I have in my fridge to create this dish.
Vegetable Options for the Egg Frittata:
- bell peppers
- mushrooms
- onions
- zucchini
- broccoli
- squash
- spinach
- tomatoes
Next, heat the oven to 350 degrees. While it heats up, get everything else ready. Start by heating a small skillet over medium high heat and add in the olive oil. Once the oil is warm add in the vegetables and season with salt and pepper. Cook for 5 minutes to get them tender
In a large bowl whisk together the eggs, milk and cheese. I like to use almond milk for extra protein. Cheddar cheese is my preferred cheese for this dish. I find that mozzarella cheese gets stringy.
Once the vegetables are tender add them to the egg mixture and stir to combine.
Now, pour the mixture into the pastry pie shell. Bake for 35 to 40 minutes. If you gently shake the pie and the center is wiggly, it needs a few more minutes.
Once cooked, allow to cool for a couple minutes and enjoy.
Vegetable Egg Frittata
Ingredients
- 1 Gluten Free pie crust
- 1 tbsp olive oil
- 2 cups vegetables chopped
- 6 eggs
- 1/2 cup milk or non-dairy milk
- 1 cup shredded cheddar cheese
- salt & pepper to taste
Instructions
- Heat oven to 350 degrees
- Heat small skillet over medium high heat
- Add olive oil to skillet
- Add chopped vegetables to the skillet and season with salt and pepper
- Cook vegetables for 5 minutes, stirring frequenctly
- In a bowl combine eggs, milk, cheese, and salt and pepper
- Once vegetables are cooked add them to the egg mixture, stir to combine
- Pour egg and vegetable mixture into the pie crust
- Bake for 35-40 minutes
- Allow to cool for 5 minutes and serve
If you want to add meat to this dish, here are some options: ham, sausage, or bacon.
I would add the cooked meat to the mixture when you combine the vegetables with the egg mixture.
During the week, I will cut off a slice and heat it up in the microwave for 15 to 20 seconds. Super quick and easy breakfast!
Enjoy!
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