Recipe Review – Cheese and Vegetable Frittata

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Cheese and Vegetable Frittata

Need a quick weeknight meal? Why not try breakfast for dinner. This Cheese and Vegetable Frittata recipe from Get Cracking takes advantage of eggs as a quick-cooking protein source, and it’s loaded with veggies which keeps things balanced. Add it to your menu this week.

I love this as a beginner recipe because it a basic frittata that you can adjust to your liking.  The recipe calls for boiling the vegetables for the frittata, but I suggest sautéing them in a pan for added flavour and to save on dishes. To make this recipe, you’ll start by boiling or sautéing onion and garlic in a large pan until translucent.  Once your veggies are cooked, you can add the egg mixture to the pan and cook until eggs have completely set, adding cheese in the last minute of cooking.

This recipe is a great flex-meal to use up any veggies you have in the fridge at the end of the week.  Add leftover roasted veggies to save on cooking time, cooked sweet potato, or a handful of spinach to mix things up.

What you’ll need:

  • 4 cups mixed fresh or frozen vegetables

  • 6 eggs

  • 1/2 tsp dried basil

  • 1/4 tsp salt

  • 1/8 tsp pepper

  • 1 tsp vegetable oil

  • 1 medium onion

  • 2 cloves garlic

  • 3/4 cup shredded cheddar cheese

Makes 3 servings

Time: 25 minutes

Want to make it? Click the link for the full recipe ? Cheese and Vegetable Frittata Recipe from Get Cracking

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