Easy Vegetable Frittata

2 Dec

This is so easy: cook as many veggies as you like, or however much fits in your pan. Goat cheese adds a flavourful kick and makes this quick dish taste fancy.

Spinach broccoli frittata


  • 9 eggs (low-cholesterol version: 4 whole eggs + 9 egg whites)
  • Your choice of veggies, for example:
    • 8 oz spinach leaves + 1 handful frozen broccoli florets, defrosted, or
    • 8 oz spinach leaves + 1/2 onion, diced + 1/2 red pepper, cut into slivers
  • 1 plum tomato, sliced
  • 2 tbsp milk
  • 1 tbsp olive oil
  • 3 oz goat cheese
  • ¼ tsp. dill
  • ¼ tsp. thyme
  • salt and pepper, to taste


  1. Preheat oven to 400°F.
  2. In a mixing bowl, beat eggs and milk together. Sprinkle with dill, thyme, and pepper.
  3. In an oven-proof skillet, sauté vegetables in olive oil.
  4. Pour egg mixture over veggies. Lift veggies slightly to allow egg to flow underneath.
  5. When egg mixture is about half set, top with tomato slices and sprinkle with goat cheese.
  6. Bake in oven for 14-15 minutes, until puffy.

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