Looking for a healthy way to start your Christmas morning? This Veggie Frittata is just the way to go! Filled with tons of veggies and made with all clean ingredients, this breakfast dish has the crispiest top and a fluffy egg filling and it's done in 25 minutes. Also, perfect for a brunch get-together and a great breakfast idea for beginning your healthy new year!
This healthy veggie frittata is a gorgeous display of food that can be eaten for any meal! Yes, frittatas are mainly consumed for breakfast or brunch, but my family had this for dinner and devoured it.
This frittata is loaded with veggies and parmesan cheese and can be on your table in 25 minutes. The next time you decide to have breakfast for dinner refer to it as, "B for D!" That originated from one of my girlfriends and it's just so catchy it stuck 😉
I know we all like to start our New Year's Day off on that health kick. This frittata would be great as a healthy meal prep breakfast idea. Just store it in your fridge in an air-tight container and pop a slice in the microwave each morning that week.
If you're looking for more healthy breakfast ideas on Christmas morning you must try my Gluten-Free Fruit Crisp and my Slow-Cooker Cinnamon Rolls with Homemade Cream Cheese Icing!
Table of contents
Ingredients for this green frittata
You will need the following ingredients:
- eggs - lightly beaten, use a whisk to break up the yolks and mix until the yellow is fully broken apart.
- unsweetened vanilla almond milk - unsweetened milk has no added sugar in it. This is a much healthier approach.
- chives - snipped
- parmesan cheese - grated
- olive oil - you will use the oil to saute the veggies so you want an oil that uses a high smoke point so your veggies don't burn and olive oil does just that.
- asparagus - cut into 1-inch pieces, it will be about ½ cup
- baby spinach - I prefer baby spinach because the leaves are already small enough and this saves you the added time of chopping up large spinach leaves.
- garlic clove - minced, a staple I always keep in my fridge is a jar of minced garlic.
- green onions - chopped and be sure to discard the end pieces that are white.
- mushrooms - sliced, I like to purchase my mushrooms pre-sliced. I like using white mushrooms or baby bella.
You will also need a cast iron skillet! This is the one I own, a Cast Iron Skillet!
How to make this dish
Step-by-Step directions for making this healthy frittata.
Step 1 - preheat your broiler to high heat. In a small bowl whisk eggs, milk, chives, salt, and pepper until well combined. Make sure to break up each yolk.
Step 2 - Stir in 2 tbsp of the cheese.
Step 3 - Then, in your 8-inch cast iron skillet heat on the stove over medium-high heat and add 2 tbsp. oil. Add your asparagus, mushrooms, and green onions and cook stirring for 5 minutes until your mushrooms have browned and your asparagus has softened. Sprinkle some more salt and pepper on top.
Step 4 - Stir in the garlic and mix to combine. Cook another 5 minutes or until garlic is fragrant.
Step 5 - Add in your spinach and cook until wilted; about another 2 to 3 minutes.
Step 6 - Mix in the second 2 tbsp of olive oil. Pour in your egg mixture reduce heat to low and cover. Cook for another 10 to 12 minutes or until almost cooked through.
Step 7 - Sprinkle the remaining 2 tbsp of cheese on top of the egg mixture. Place under broiler for 1 to 2 minutes; until cheese is crispy.
Tip: You know your asparagus is almost done cooking when it turns bright green.
Substitutions
Here are a few swap ideas you can follow if you don't have all the ingredients on hand or aren't a fan!
Unsweetened Vanilla Almond Milk - I always use almond milk because it is a staple in my home, but this ingredient can be easily swapped out. Almond milk is great if you are lactose intolerant, but feel free to use cow's milk or any other type of nut milk.
Parmesan Cheese - I opt for this cheese because it has a rich, sharp, nutty taste that pairs well with the veggies, but in the past, I've also used shredded mozzarella as a nice substitute.
Olive Oil - you can also use unsalted butter in place of the olive oil.
How can the kids help?
I've said it before and I'll say it again, I love cooking with my kids! I'm always finding ways to have them help in the cooking process. Here are some ways you can include them in this recipe.
- Have them whisk the egg mixture together until the yolks are fully broken apart.
- Using a kid-friendly knife teach them how to chop up the asparagus and the green onions.
Tips and FAQ's
This type of skillet is the best choice when making frittatas. Cast iron skillets can easily go from the stovetop to the oven which is how you make this healthy veggie frittata.
Once your frittata has cooled completely you can store it in an air-tight container in the fridge for up to 5 days. When you're ready to eat a slice, pop it in the microwave and eat it warm!
You want to cook your frittata until your eggs are just done and not runny any longer. The cooking time will depend on the thickness of your dish and how many eggs and veggies you use, so watch it carefully!
More healthy breakfast ideas you will LOVE
If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Veggie Frittata
Equipment
- cast iron skillet
- cutting board
- paring knife
- small mixing bowl
Ingredients
- 12 eggs lightly beaten
- ¼ cup unsweetened vanilla almond milk
- 1 tsp fresh chives chopped
- ground black pepper to taste
- salt to taste
- ¼ cup parmesan cheese grated
- 4 tsp olive oil
- ½ cup asparagus cut into 1-inch pieces
- ½ cup baby spinach
- 1 garlic clove minced
- ¼ cup green onions chopped
- 8 oz mushrooms sliced
Instructions
- Preheat broiler to high.
- In a small bowl combine eggs, egg whites, milk, chives, and pepper. Stir in 2 tbsp of cheese.
- In your 8 inch cast iron skillet heat over medium high heat and add your oil.
- Add in your asparagus and onions and cook; stirring for 5 minutes. Stir in garlic and mix to combine. Cook another 5 minutes.
- Add in your spinach and cook until wilted; another 2 to 3 minutes. Pour your egg mixture on top and reduce to low heat. Cover and simmer until almost cooked through; 10 to 12 minutes.
- Sprinkle the remaining 2 tbsp of cheese on the egg mixture. Place under broiler for 1 to 2 minutes; until cheese is crispy.
Notes
Nutrition
Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her own love for health and nutrition!
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