This veggie frittata is customizable and super simple to make. It can be served for breakfast, lunch, or dinner and is perfect for a busy weekday meal or for feeding a crowd!
Ahhhh frittatas….simple, delish and versatile! Frittatas can be eaten any time of day. They make good use of leftover veggies and keep well! I love serving frittatas for brunch when I have overnight guests.
This frittata is loaded with veggies but the stars are the mushrooms, gruyere cheese, and thyme. These 3 ingredients compliment each other perfectly.
Super Simple Veggie Frittata
- 12 eggs
- 1/2 cup sour cream (full fat)
- 1 cup onions chopped
- 1 cup green peppers chopped
- 1 cup red peppers chopped
- 1 cup baby bella mushrooms, thinly sliced can use your choice of mushrooms
- 1 cup cherry tomatoes halved
- 1 cup shredded gruyere cheese
- 1-2 tbsp fresh thyme
- 2 tbsp olive oil
Preheat oven to 350.
Heat 1 tablespoon of olive oil in 10-inch cast iron pan on medium heat. Add onions and peppers and cook until softened, about 5 minutes. Add mushrooms and cook until softened and then add tomatoes.
While veggies are cooking, whisk eggs and sour cream in a large bowl. Mix in 3/4 cup of cheese and season with salt and pepper.
Add remaining oil to the skillet and pour the egg mixture evenly over the veggies. Cook without stirring until the edges set, about 5 minutes.
Top with remaining cheese and place pan in the oven. Bake until center is set, 20-30 minutes. Be careful not to over-bake.
This frittata is customizable. You can use whatever veggies and cheese you have on hand. Leftover potatoes or any other cooked veggies also work well.
We recommend using organic ingredients whenever possible.