Can't go wrong with packed veggies and eggs baked in the oven until golden brown. This vegetable frittata is perfect for brunch or to have on a weekday for any meal plan. Its healthy and light! Pair it with a fresh salad, bacon, or roasted potatoes, etc.
1 red bell pepper, seeded and diced
1 zucchini, diced
Quarter onion, diced
1 cup chopped broccoli, small bite size pieces
½ tsp kosher salt
¼ tsp fresh cracked pepper
½ cup heavy cream
½ cup grated parmesan
Preheat the oven to 350 degrees Fahrenheit.
Heat a 10 inch cast iron skillet or oven proof pan to medium heat, drizzle a good amount of olive oil and saute the onions, peppers, broccoli, and zucchini. Cook until tender for about 8-10 minutes. Add a good pinch of salt and pepper to the vegetable mixture.
Meanwhile, in a medium size bowl, whisk the eggs, heavy cream, parmesan, salt and pepper together. Set aside.
Once the vegetables are cooked tender, drizzle in some olive oil and pour in the egg mixture and mix slightly so vegetables are distributed evenly throughout the egg. Cook for about 2 minutes on the stovetop.
Place in the oven and bake for 18-22 minutes until the center is set.
Serve with sliced avocado, potatoes, bacon, and pico de gallo.
Garnish with grated parmesan, chopped parsley, sour cream and green onion.