The thing that I am probably missing the most of in my diet is vegetables. I try to have a serving with lunch and dinner, but really… who can cram in all of those vegetables in one day? The best way to get closer to that unattainable number is to start in the morning. As it happened one morning, I had a ton of vegetables in my refrigerator that needed to be used up. All Green. The good kind. And thus The Green Monster Veggie Frittata was born.
This frittata is so simple to make. That’s the greatest thing about frittatas. All you have to do is pour a little egg into a skillet and bake. No flipping, not even any stirring. This frittata is also highly customizable. Use whatever veggies that you have on hand. Switch them up. They don’t have to be green. Add a little sausage if you like. You do you. But, first, I’ll show you how I did this one…
Let me show you how I made The Green Monster Veggie Frittata 👇🏻
Preheat your over to 350 degrees. In a large, spouted bowl, combine 10 large eggs, 1/2 cup heavy cream (or milk), 1/3 cup grated parmesan cheese, 2 Tbsp pesto and a teaspoon EACH of salt and pepper. Whisk together until well incorporated and set aside.
In a large, oven-proof skillet, heat the 1 Tbsp olive oil over medium-high heat. Add 1 diced green pepper and 2 cups broccoli florets and cook until they become slightly soft, about 3-4 minutes.
Add 1 sliced zucchini and 2 sliced green onions. Cook for 2-3 minutes until the zucchini is slightly softened, but still firm.
Now add 1 cup of roughly chopped kale and cook for 1-2 minutes until it just barely starts to wilt.
Remove the skillet from the heat. Whisk the egg mixture one last time and pour it evenly over the veggies, making sure that it’s spread in an even layer.
Cook in the oven for 15-20 minutes (mine took 17) until the eggs are puffy and cooked through. It will look like this 👇🏻
Let it cool in the skillet for a few minutes to set before slicing into it. I’d recommend topping it with a little freshly grated Parmesan cheese. You could also top it with some fresh basil or diced avocado.
Enjoy!
These are the recommended products that I used to create this delicious recipe! These are not only products that I use, but products that I love.
Looking for other good breakfast frittata options? Check out this one 👇🏻
The Green Monster Veggie Frittata
Ingredients
- 10 Large Eggs
- 1/2 Cup Heavy Cream (or milk)
- 1/3 Cup Freshly Grated Parmesan + more for serving
- 2 Tbsp Basil Pesto
- 1 Tbsp Olive Oil
- 1 Small Green Bell Pepper, diced
- 2 Cups Broccoli Florets
- 1 Small Zucchini, quartered and sliced
- 2 Green Onion Stalks, thinly sliced
- 1 Cup Kale, roughly chopped
- Salt and Pepper
- Optional Toppings: Fresh Basil, Chopped Avocado
Instructions
- Preheat oven to 350 degrees. In a large spouted bowl, whisk together the eggs, Parmesan cheese, basil pesto and about one teaspoon each of salt and pepper. Set aside.
- In a large, oven-proof skillet heat the olive oil over medium-high heat. Add the green pepper and broccoli. Cook until they become slightly softened, about 3-4 minutes.
- Add the zucchini and the green onion and cook for 2-3 minutes until the zucchini become slightly soft, but are still firm. Add the chopped kale and stir for 1-2 minutes until the kale slightly wilts.
- Remove the skillet from the heat and whisk the egg mixture one last time. Pour the eggs into the skillet with the vegetables, making sure that the egg is spread in an even layer.
- Cook in the oven for 15-20 minutes until the eggs are cooked through and puffy (mine took about 17 minutes). Let cool in the skillet for a couple minutes before slicing. Top with freshly grated parmesan and (optional) fresh basil and diced avocado.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.