Easy Vegetable Frittata is a colorful and tasty breakfast or brunch that also makes a hearty meal for dinner! Your family will love the flavors and you’ll love how easy this recipe is to make!
Over medium-low heat, heat oil in a 10-inch cast iron skillet.
Add onion, parsley, kale, and asparagus. Cook for 3-5 minutes or until the vegetables soften. Set aside.
In a medium bowl whisk eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper.
Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture. Add cherry tomatoes and sprinkle shredded mozzarella cheese on top.
Bake it for about 15 minutes or until frittata is completely cooked. The center should be set, and not jiggly. (If you like your frittata a little bit browned and crispier on top, you can turn the broiler on high for the final 3 minutes and broil the frittata until it is golden on top. Keep a close eye on it so that it does not burn.)
Serve warm with a delicious salad. Enjoy!
Notes
Make sure not to over bake the frittata as the egg will become rubbery in texture.
Chop up the veggies as evenly as possible so they distribute evenly in the egg mixture.
If you do not have a cast iron skillet, transfer the mixture to a baking dish.
To store: Store leftover egg frittata in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them.
To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
To freeze: Transfer the egg frittata to a freezer-safe bag for up to 3 months.