This Simple Veggie Frittata is made with wholesome ingredients, is very simple to make, and can be made ahead of time!
True life, I’m a sweet breakfast girl almost every single day. I’ve been that way since I was a little girl, always choosing the chocolate chip pancakes over the eggs, the donut over the bagel, the sugary cereal over an English muffin. I rarely make myself eggs, unless its on top of avocado toast or some sort of other toast, but recently I have been CRAVING them. Especially this simple veggie frittata.
I’m sure this probably means something is deficient in my diet, but I haven’t been able to stop with making them. I wanted to make a frittata because I knew it would be perfect for morning when I’m busy and wanting to grab something quick for breakfast, so I picked up a few ingredients at the grocery store so I could make this.
The best part about a frittata is that all you need to do is saute some veggies in your cast iron skillet or pan, add the eggs on top, and bake it for ten minutes. Voila! Frittata is done and ready to be eaten. You also can prep it ahead of time and serve it the next day or on another occasion.
This frittata calls for onions, mushrooms, arugula, and goat cheese, but any form of veggies or protein would go well in here. I’ve made ones before with peppers, onions and turkey bacon, or even a meat lovers one for the men in my life. The opportunities are endless.
Let me know what version of a frittata you are making!
Vegetable Frittatas make for a quick breakfast that can be prepped ahead of time and taken on the go or served at a brunch.
- 8 eggs
- 1/4 cup almond milk
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbsp chopped fresh dill
- 1 tsp dried oregano
- 2 Tbsp avocado oil
- 1 small red onion, chopped
- 2 cloves minced garlic
- 1 container sliced mushrooms (I used bella)
- 1 cup arugula
- 2 oz goat cheese, crumbled
Preheat oven to 400F.
In a bowl, whisk eggs, almond milk, salt, pepper, dill, and oregano.
Add onions and saute until slightly translucent. Add garlic, mushrooms, and arugula.
Saute additional 5 minutes or until veggies are soft. Pour egg mixture over the top of the veggies.
Turn off heat and add crumbled goat cheese on top of egg mixture.
Place in oven for 10-12 minutes or until knife comes out clean when sliced in middle.
- Category: breakfast, gluten-free
Keywords: frittata, breakfast, eggs, brunch
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