Simple Veggie Frittata
Frittatas are everything we love about quiche, without the hassle of a crust. Fluffy eggs, fresh veggies & herbs, and a sprinkle of flavorful Parmesan cheese make this easy weeknight meal a standout. While eggs are often thought of for breakfast or brunch, this delicious, healthy, and affordable dish makes a great dinner when paired with a simple salad or as leftovers for lunch the next day!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Main Course
Keyword: bread, dessert, breakfast, vegetarian,
Servings: 6 servings
Author: Transforming the Table
1 Large mixing bowl
Med- large skillet
- 1 bunch onion or green onions
- 2 tomatoes
- 1 bunch dark leafy greens (kale or chard work well)
- 2 cloves garlic
- 2 tbsp fresh dill
- 12 eggs
- 2 tbsp olive oil
- 1/2 cup grated Parmesan
- salt
- pepper
Dice onions and tomatoes into 1/2 inch pieces. Remove tough stems from dark leafy greens and chop or tear leaves into bite-size pieces. Mince garlic cloves and fresh dill.
In a mixing bowl, beat together eggs, a pinch of salt and pepper, and minced dill.
Heat olive oil over medium heat in a medium skillet and saute onion, tomato, minced garlic and leafy greens for about 2 minutes or until softened.
Add vegetables to the egg mixture and wipe out skillet. Heat another Tablespoon of olive oil and tilt skillet to coat the bottom. Pour in the egg/veggie mixture and top with parmesan cheese.
Transfer the fritatta into the preheated oven and bake until puffy, starting to brown and eggs are set, about 10-12 minutes. Slice into wedges to serve. Enjoy!