Skip to main content

Easy Vegetable Frittata Your Kids Will Love

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.

Your family will fall in love with this healthy meal!

Your family will fall in love with this healthy meal!

Sometimes you just want a little more for breakfast than eggs and toast. So on those mornings when I'm a bit more motivated, I whip up something like this veggie frittata. It's not that much effort—and a huge bonus is that it's packed full of veggies. I have to say that between the eggs, cheese, and tons of veggies, it was amazing. My family ate it for breakfast and dinner for a few days.

And you can easily mix it up in order to use up any veggies in your refrigerator that are about to go bad. Sometimes I have broccoli and sweet peppers, and at other times, it may be cauliflower and Brussels sprouts. Whatever you end up using, it's sure to be wonderful. Give it a shot and you'll see. Let me show you how easy it is!

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

8 adult servings

Ingredients

  • 6 eggs
  • 1 onion, diced
  • 4 cups veggies (your choice; I used cauliflower and bell pepper)
  • 2 tablespoons grass-fed butter
  • 1 cup half-and-half
  • 2 cups mozzarella cheese
  • Dash of pink Himalayan salt and pepper

Instructions

  1. Preheat your oven to 350 degrees F and grease an 8x8 or round casserole dish with some coconut oil.
  2. Start this dish by chopping all of your veggies really small.
  3. Add them to a large saute pan on the stove with your butter, and cook over medium-high heat until soft.
  4. In the meantime, mix your eggs, half-and-half, salt, and pepper together in a small bowl.
  5. Transfer about half of your cooked veggies to your prepared dish and top with half of your mozzarella cheese.
  6. Repeat this again with the other half of your veggies and cheese.
  7. Finally, pour your egg mixture over the top.
  8. Slide your dish into the oven and bake for 20 minutes, until a knife slid into the middle comes out clean.

Photo Guide

Start by chopping all of your veggies and cooking them in butter in a pan on the stove over medium-high heat.

Start by chopping all of your veggies and cooking them in butter in a pan on the stove over medium-high heat.

Then, in a small bowl on the side, crack your six eggs.

Then, in a small bowl on the side, crack your six eggs.

Mix in your half-and-half, salt, and pepper.

Mix in your half-and-half, salt, and pepper.

Add half of your cooked veggies to your prepared dish.

Add half of your cooked veggies to your prepared dish.

Top with half of your mozzarella cheese. And repeat.

Top with half of your mozzarella cheese. And repeat.

Then pour your egg mixture over the top of your dish.

Then pour your egg mixture over the top of your dish.

I couldn't resist sprinkling even more cheese on top.

I couldn't resist sprinkling even more cheese on top.

Bake and enjoy!

Bake and enjoy!

Easy to Customize

This is one recipe I really like to repeat often. Not only does it provide the protein we all need first thing in the morning in order to have a day full of energy, but it's packed full of veggies, allows me to use up what's in my fridge, so nothing goes to waste, and we can eat it for several days for just about any meal. It's got everything you could want. And if you so desire, you could add all sorts of delicious ingredients like ham, spinach, kale, zucchini, tomatoes, etc., and make it your own.

© 2019 Victoria Van Ness