This colorful veggie frittata is a simple and satisfying way to start your day or enjoy a light meal. Packed with fresh vegetables and cooked to golden perfection in a cast iron skillet, it’s both healthy and delicious.
Start by heating your oven to 350°F (175°C). Warm up a cast iron skillet over medium to medium-low heat and add 2 tablespoons of bacon grease. Toss in the broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper. Cook everything together until the veggies are nice and tender, about 7 to 10 minutes. Once that’s done, take the skillet off the heat.
In a bowl, beat the eggs with a fork until they’re well mixed. Stir in the mozzarella cheese along with the cooked veggies until everything is combined.
Pop the skillet back on the stove over low heat and add the remaining bacon grease. Pour the egg mixture into the skillet, spreading it out evenly.
Transfer the skillet to your preheated oven and bake until the frittata is set and just starting to brown on top, which should take around 20 to 25 minutes. Let it cool for a few minutes before slicing and serving.
- Preheat the skillet well before adding the eggs to prevent sticking.
- Use a mix of colorful veggies to make it visually appealing and flavorful.
- Finish cooking under the broiler for a few minutes to get a golden, bubbly top.
This dish is a simple and satisfying way to enjoy a variety of fresh vegetables. It’s packed with protein and can be made ahead of time for a quick meal. Cooking in a cast iron skillet adds a nice crispy edge and helps cook the frittata evenly.
Serve warm with a side of mixed greens or a light salad. It pairs well with crusty bread or roasted potatoes for a complete meal. A dollop of salsa or a sprinkle of fresh herbs can add an extra burst of flavor.
Let the frittata cool completely before storing in an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain its texture.
