If you’re looking for a simple, nutritious breakfast, this feta & veggie frittata is the perfect meal! It comes together in less than 30 minutes, and is a great way to clean out your fridge from any veggie scraps at the end of the week.
It’s a delicious breakfast, lunch, or even snack to incorporate into your day.
Frittata’s are a delicious make-ahead option for busy weeks. They’re a favorite in our house when I need a quick breakfast that will satisfy me during busy mornings.
There’s nothing better than having a ready-to-grab meal from the fridge when you’re hungry, especially when it’s filled with protein and veggies.
They’re light and fluffy, and can be made with any combination of cheese and veggies you like!
How to make a veggie frittata
A simple frittata is made from eggs, some type of milk or heavy cream, a variety of vegetables, cheese and spices. It’s completely customizable, and can be made with any combination of cheese and veggies you desire!
Here’s what you’ll need to make this veggie & feta frittata:
- eggs
- almond milk
- feta cheese
- chopped kale, tomatoes, red onion and jalapeno
- salt & pepper
- olive oil
Everything get’s cooked directly in an oven-safe skillet for easy transfer from the stove top to the oven! Using a cast iron skillet is ideal for this recipe.
I love topping my frittata with a little Greek yogurt for some creaminess. I pop mine in the mini oven or microwave to warm when I’m ready to serve it.
This dish is so simple and delicious, you guys are going to love it!
More make-ahead breakfast options:
Easy Breakfast Egg Muffins
Freezer-friendly Breakfast Burritos
Chocolate Chunk Banana Oatmeal Bars
Vegetable Feta Frittata
Ingredients
- 6 large eggs
- 1 cup chopped kale or spinach
- 1/2 cup cherry tomatoes, chopped
- 1 small jalapeno, chopped. Remove seeds for less spicy
- 1/2 red onion, chopped
- 1/4 cup almond milk
- 1/3 cup crumbled feta cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Directions
- Preheat the oven to 400 F.
- Heat a large 10″ oven-safe skillet with olive oil, and saute the chopped kale, onion, tomatoes and jalapeno for 4-5 minutes on medium heat until soft. Season with salt and pepper.
- Whisk your eggs in a separate bowl and add the almond milk and feta cheese.
- Lower the flame and pour your eggs into the skillet. Give it a good mix to get the veggies evenly distributed. Cook the frittata over a low flame until the edges of the eggs begin to lightly brown and pull away from the pan, about 1-2 minutes.
- Place the skillet into the oven, and bake for about 8-10 minutes, until firm to touch.
- Remove from oven, slice and enjoy. I like to top mine with Greek yogurt!
- Leftovers will stay good in the fridge for up to 4 days.
This was so yummy! I had this with potatoes and a salad, left out the cheese because I’m DF and it was still amazing. Highly recommend ❤️
So happy to hear that!!