Vegetable Frittata
Ingredients
The vegetables
-
1
unit
red onion, chopped
-
2
unit
bell peppers, chopped (1 red, 1 orange)
-
1
unit
yellow bell pepper, chopped
-
1
small
zucchini, chopped
-
2
cloves
garlic, crushed
The frittata
-
1
tablespoon
avocado oil
-
12
large
eggs
-
¼
cup
whole milk
-
2
ounces
goat cheese
-
¼
cup
sliced scallions
Instructions
- Preheat the oven to 425°F.
- Grease a 9x13 inch baking pan.
- In a bowl, combine chopped onion, bell peppers, zucchini, and garlic with avocado oil, salt, and pepper.
- Transfer the vegetable mixture to a baking sheet and roast for 30 minutes, flipping halfway through.
- Allow the roasted vegetables to cool and reduce the oven temperature to 350°F.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the cooled roasted vegetables and pour the mixture into the prepared baking pan.
- Top with dots of goat cheese and sliced scallions.
- Bake for 30 minutes or until the eggs are puffed and set in the center.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
210
Total fat
13g
Total carbohydrates
8g
Total protein
14g
Sodium
170mg
Cholesterol
333mg
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