Veggie Frittata Recipe
Frittatas are one of those meals that make for a great snack, breakfast, lunch, or dinner! Also, an easy meal to grab for when you're on the go that still tastes good reheated.
This is also a great recipe to help reduce food waste. Typically, frittatas are made to use up any ends of raw or cooked veggies such as greens, onions, mushrooms from the fridge, or even peas from the freezer, as well as that last little chunk of cheese.
This is a dish that we teach our students to make here at Nourishing Generations, so this version of the recipe is for quick and easy mini muffin frittatas.
However, these can be made in regular muffin tins or in a baking dish. Simply adjust the baking time:
25-30 minutes for regular muffin tins
45-50 minutes for greased 9x13 baking dish
Either method you choose, just make sure that the center(s) is fully cooked.
12 extra-large eggs
4 oz. Monterey jack cheese (or feta, cheddar, chevre, or other cheese on hand), grated
3 scallions, chopped, white and green parts
¼ cup parsley (or other fresh herbs), chopped
6 or more Swiss chard leaves (or kale, spinach, or other leafy green), chopped
½ cup grated carrot
½ cup red bell peppers, chopped
1 tsp. sea salt
½ tsp. freshly ground pepper
Garlic powder to taste, optional
Preheat the oven to 350 degrees.
Cut up the scallions, peppers, greens, and parsley (or any other veggie you would like to use) into small pieces and set aside.
Grate the carrots and cheese and set them aside.
In a large bowl beat the eggs. Then beat in the salt, pepper, and garlic powder.
Put muffin papers into mini muffin pans. Add a small amount of each ingredient to each muffin, and add some cheese on top. Pour the egg mixture into pans and place in the center of the oven.
Bake the frittatas for about 10-15 minutes, until it puffs up and a knife inserted in the middle comes out clean. Let cool slightly and serve.