Veggie Frittata

Eggs are a common breakfast staple, but the traditional sunny side up or scrambled eggs can become boring after a while. This recipe changes it up! Frittatas are a fun way to mix up your breakfast while still using traditional breakfast food items such as eggs and cheese that you already have in your fridge. Additionally, the frittata slices can be stored in the fridge for up to four days, making it an easy meal to prep for a busy week. This recipe makes 4 servings.

Processed with VSCO with m5 preset

Ingredients

  • 4 eggs
  • 2 egg whites
  • 1/4 cup parmesan cheese
  • 2/3 cup mozzarella cheese
  • 1/2 small zucchini
  • 1 tomato
  • 1 tbsp butter
  • large handful of spinach
  • 1/4 cup oat milk

Directions

  • Preheat oven to 350F
  • mix the eggs, egg whites, and mozzarella cheese together
  • heat butter in a pan on the stove and once melted add the vegetables and sauté for 4-5 minutes
  • add the vegetables into the egg mixture and pour into a greased 9*9 pan
  • top the egg mixture with the parmesan cheese then bake for 16-18 minutes until the eggs are cooked through

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