Description

A warm and comforting savory winter vegetable frittata made with fluffy eggs, tender seasonal vegetables, and optional cheese, perfect for breakfast, lunch, or dinner.

Ingredients

8 large eggs

1/4 cup milk (or dairy-free alternative)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried thyme (or fresh thyme, chopped)

1 tablespoon olive oil

1 cup diced winter vegetables (sweet potatoes, butternut squash, or kale)

1/2 cup onion, diced

1/2 cup bell pepper, diced

1/2 cup shredded cheese (cheddar, feta, or goat cheese – optional)

Fresh herbs, sliced avocado, or hot sauce for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and thyme.
Heat the olive oil in a large oven-safe skillet over medium heat.
Sauté the onion and bell pepper until slightly softened.
Add the winter vegetables and cook until tender.
Pour the egg mixture over the vegetables and gently stir to distribute evenly.
Sprinkle cheese over the top if using.
Cook on the stovetop for 3–4 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 20–25 minutes, until the center is set and lightly puffed.
Cool slightly, slice, garnish as desired, and serve.

Notes

Use any hearty winter vegetables you have on hand.

Dairy-free milk and no cheese make this recipe dairy-free.

An oven-safe skillet works best, but a baking dish can be used.

Delicious warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 14g
Cholesterol: 310mg