Make this loaded vegetable frittata recipe filled with delicious flavor and packed with protein for breakfast, brunch, or a savory lunch everyone loves.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
2 tbsp butter
2 tbsp olive oil
8oz mushrooms
3 thyme sprigs, chopped
10-12 Young broccoli stems
8 eggs
1/3 cup heavy cream
3 cloves garlic, sliced
2 tbsp parsley, chopped
1 tsp lemon zest
1/2 tsp red chili flakes
2 cups fresh baby spinach
1/2 cup feta cheese
Instructions
Prepare mushrooms and broccoli by cutting into bite sized pieces.
In a large oven-safe skillet, melt butter and olive oil over medium heat, then add broccoli stems and cook for 4-5 minutes stirring regularly.
Add the mushrooms and continue cooking for 4-5 minutes.
Season with salt and pepper, then add in the spinach and garlic, and cook for an additional 1-2 minutes until flavors have combined and the spinach has wilted.
In a large bowl, whisk together the eggs, salt, pepper, heavy cream, parsley, lemon zest, and red chili flakes until well combined.
Pour the egg mixture over the top of the vegetables in the pan, and stir, then top with feta cheese.
Place under the broiler for 3-5 minutes until cooked through.
Serve immediately.
Notes
Use any mix of vegetables preferred for this recipe.