I call this “Make It Anything” Fabulous Frittata because you can make it with almost anything! I made mine with yellow squash, zucchini and dill (because it’s what I had on hand in the fridge) but you can sub in your favorite vegetables or herbs. You can also add some pre-cooked meat or subtract the cheese. It’s just that versatile!
It can be adapted to be paleo friendly, gluten free, vegetarian and super awesome! You can make this for brunch or dinner or meal prep it and have breakfast for a week! It comes together quickly and is always yummy!
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 4-6
Preparation + Cooking Time: 30 minutes
Suggested kitchen tools: large skillet (cast iron preferred), spatula, knife, fork, large mixing bowl, whisk
Ingredients:
1 yellow squash, chopped
1 zucchini, chopped
4 green onions, chopped (white and green parts)
2 cloves garlic, peeled and pressed or minced
1 tablespoon olive oil
8 large eggs
3/4 cup plant based milk (I used a coconut and almond milk blend)
1/4 cup fresh herbs, chopped (I used dill)
1/4 cup cheese, (I used a cheese blend of vegan shredded Violife Parmesean and Miyokos Garlic Herb non-dairy cheese)
1/2 teaspoon sea salt
1/4 teaspoon pepper
How-To:
Heat your oven to 400 degree (F)
Chop the squash, zucchini and onions set aside
Place the 1 tablespoon olive oil in an oven-safe large skillet and warm to medium heat. Add the chopped veggies and garlic and cook for 2-3 minutes (stirring frequently) or until tender and slightly browned. Remove from heat.
In a separate large mixing bowl, crack all 8 eggs and whisk until well beaten
Add the chopped fresh herbs, milk, cheese, salt and pepper to the eggs. Stir well.
Pour the egg mixture into the oven-safe skillet with the cooked veggie mixture
Transfer to the oven and bake 15-18 minutes, or until it is set, “puffed” or slightly browned. You’ll know it’s set when it’s no longer “jiggly” in the center.
Remove from oven the and allow to rest a few minutes. Sprinkle with some additional cheese or herbs, cut and serve.
Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
I used a cast iron skillet so I could transfer the egg and veggie mixture straight to the oven (less dishes to clean!). If you don’t have an oven safe skillet, you can use a skillet to make the veggies, then pour the veggies and egg mixture into a large baking pan (9x13 inch) and bake according to the directions.
Omit the cheese to make this paleo
Don’t like squash or zucchini? Add broccoli, peppers or whatever kind of veggies you like. Try an herb like parsley instead of dill. Make it yours….the possibilities are endless!
If you add meat, make sure you pre-cook it (like the vegetables) before adding to the frittata.
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Make It Anything Fabulous Frittata (VEG, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden