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:
- 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!