I love frittatas! They are the perfect dish to make ahead of time to guarantee a quick easy protein packed meal. Healthy, convenient, portable. Delicious at any time of the day and at any temperature!
This fluffy frittata is filled with rich savory roasted vegetables. I also added some broccoli which I first steamed and then mashed with a fork. I know broccoli is nothing like cheese but it added a fluffy quality the the frittata.
I have been avoiding dairy and had experimented leaving it out. Which resulted in a very dry and eggy frittata, not recommend. I tried replacing it with coconut milk. Rich and flavorful but I was overwhelmed by the coconut taste. In the end I settled on 2% cows milk. I mean a tablespoon of milk is not going to kill me. I am curious experimenting almond milk. Will keep you posted...
1 red onion, cut into 1" pieces
2 red bell pepper, cut into 1" pieces
1 yellow bell pepper
1 cup mushrooms, cut in half
2 medium zucchini, cut into 1/2 inch rounds
4 cloves of garlic, peeled
2 TBSP olive oil
1/2 tsp salt
fresh ground pepper
Preheat the oven to 400F. Toss the vegetables with oil, salt and pepper and spread out on a cookie sheet. Roast the vegetables for 45-60 minutes or until softened and browned.
Use about a cup of the vegetables for the frittata. Reserve the rest! They are delicious.
3 large eggs
1 egg white
2 TBSP milk
1/4 tsp salt
pepper to taste
A few florets of broccoli, steamed and mashed
Preheat the oven to 375F.
Oil or lightly spray a 6-inch cast iron skillet or a small oven proof pan.
Whisk together the eggs, whites, milk, salt and pepper. Add half the veggies and stir to combine.
Pour the egg mixture into the pan and bake for 30 minutes or until it is set.