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Veggie Frittata
A loaded veggie frittata with peppers, mushrooms, broccoli, and cheese — perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 tsp Mexican in a Minute (or any blend)
- 4-6 eggs
- ¼ cup onion, sliced thin
- ¼ cup bell pepper, sliced thin
- 4 small mushrooms, sliced thin
- ¼ cup broccoli, chopped
- ½ cup grated cheese
- ¼ cup milk
- Olive oil for sauteing
Directions
- Preheat oven to 375 degrees.
- Whisk eggs, milk, and 1 tsp of seasoning together in a bowl.
- Heat olive oil in an oven-safe saute pan over medium heat.
- Add all vegetables and remaining 1 tsp of seasoning. Saute 7-10 minutes until softened.
- Pour egg mixture over the vegetables, sprinkle with cheese, and cook until edges begin to set.
- Transfer pan to oven and bake until frittata is golden and set in the center, about 10-12 minutes.
Tips
- Use any combination of vegetables you have on hand.
Tip: This recipe features Mexican In a Minute, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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