Veggie Frittata

Afrim Pristine

This veggie frittata is a great option for a kid’s lunch. It’s nutritious, hearty, and easy to make ahead, keeping well in the fridge for a few days. It’s also versatile enough to serve beyond lunch—pair it with a side salad for a simple, satisfying light dinner.

Print Recipe Pin Recipe

Course Lunch

Servings 4

Ingredients

1 tablespoon olive oil
1 bell red pepper diced
1/2 sweet onion chopped coarsely
1 zucchini diced
3 cups mix of kale and arugula
5 basil leaves chopped coarsely
6 Conestoga egs cracked and whisked together
1/2 cup good quality grated aged white cheddar
2 green onions thinly chopped
1/4 cup fresh goat cheese crumbled
Pepper and sea salt

Instructions

Preheat oven to 400 degrees F
Heat olive oil in a 10 inch oven-safe non-stick skillet over medium/high heat for 1 minutes or so.
Add bell pepper, onion, salt and saute until slightly softened, (about 4 minutes)
Add zucchini, kale, arugula and Basil.
Cook until vegetables are wilted (about 3 minutes)
Remove from heat
Whisk the eggs, cheddar and pepper together in a medium size mixing bowl. (Consistency should be creamy)
Pour mixture into skillet over the vegetables.
Add green onions and goat cheese
Put skillet into warmed oven for about 8-9 minutes. (The eggs should be almost cooked through by this point)
Turn the oven to broil on high and broil until the top of the eggs are set and lightly golden brown. (This should take no more than 2 minutes)
Let cool and let settle before slicing.

Notes

This will keep great in your fridge for 2-3 days. Enjoy cold or warmed.

Did you make this?

Share your version of this dish on social media using #ConestogaEggs or tag us @Conestoga_Eggs on Instagram & @Conestoga Farms Eggs on Facebook for a chance to be featured!