Looking for an easy and versatile breakfast recipe? This healthy vegetable frittata recipe is perfect for those who crave an easy and nutritious breakfast!
4servings
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Ingredients
6whole eggs
¼cuphalf & half
3Tablespoonwater
salt and freshly ground black pepperto taste
1Tablespoonextra virgin olive oil
6baby Portobello mushroomswashed, gills removed, stems chopped, and caps cut into thin slices
2handfuls baby arugula and spinachwashed and dried
½red bell pepperdiced
2oz.Feta cheesecrumbled into chunks
Instructions
In a medium bowl, whisk together 6 eggs, half & half, water, salt, and freshly ground black pepper until blended. Set aside.
Add olive oil to a 10” non-stick skillet and heat over medium heat on your stove top. Add Portobello mushroom slices and and diced red pepper and cook approximately 5-6 minutes, stirring occasionally.
Add spinach and arugula blend to pan and stir constantly until just wilted, approximately 1-2 minutes.
With a spoon, spread cooked vegetables into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and greens throughout. Pour the beaten eggs on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and spread Feta chunks across the top of the frittata before covering again until eggs are cooked through.
Cut into individual slices and serve warm or at room temperature
Baby spinach can be substituted for the spinach and arugula blend.This frittata reheats well; I like to make it on the weekend for grab and go breakfasts during the week.
Notes
Baby spinach can be substituted for the spinach and arugula blend.This frittata reheats well; I like to make it on the weekend for grab and go breakfasts during the week.