Basic Dinner Frittata

Vegetable Frittata

Portions: 3-4

Prep Time: 10 minutes (not including vegetable roasting time)

Cook Time: 15 minutes

Frittatas are quick, protein-rich, and flexible, making them a great dinner alternative. Once you learn the basics you can experiment with whatever produce and spices you have at home, or try one of the flavour pairings below.

Ingredients:

• 1 ½ cups leftover roasted vegetables (zucchini, sweet potatoes, peppers, onions, broccoli, etc.) *

• 6 large eggs

• ¼ cup low-fat milk

• 1 tbsp olive oil

• 2 tbsp fresh parsley or chives, chopped

• ½ tsp black pepper

• Optional:

  • 2 tbsp low-sodium feta or a sprinkle of parmesan (if allowed in diet)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Lightly oil an oven-safe skillet. Warm roasted vegetables in the skillet for 2–3 minutes.

3. In a bowl, whisk together eggs, milk, herbs, and pepper. Pour egg mixture over the vegetables in the skillet. Stir gently to distribute.

4. Cook on the stove over medium heat for 3 minutes or until the edges start to set.

5. Transfer skillet to oven and bake 10–12 minutes, or until the frittata is puffed and set in the center.

6. Let cool slightly before slicing into wedges. Serve warm or at room temperature with a side salad.

Note: For instructions on how to create your roasted vegetables you can refer to our Ultimate Sheet Pan Base Recipe.

Recipe submitted by Dani Renouf, RD, MSc, CDE