One of my favorite breakfast/brunch staples is the frittata – a fluffy egg pie that can be stuffed with any ingredient combination you can dream up. Forget making omelettes to order or poaching eggs for a crowd, just pop this baby in the oven and get your mimosa on with your friends! Frittatas are delicious, impressive, and surprisingly easy AF to whip up. Here’s my recipe for a loaded veggie frittata so decadent you’ll never miss the meat. Don’t be intimidated – it will be egg-cellent (groan).
- 8 large eggs
- Splash of milk/cream/half & half
- 3 Tbsp. Vegetable Oil
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 2 small sweet peppers, chopped (or one green bell pepper will work, too)
- 1/2 medium red onion, diced
- 1 large tomato, chopped
- 3 leaves lacinato kale, ribs removed, chiffonade (layer the leaves on top of each other, roll like a cigar and cross cut to make ribbons)
- 1/2 cup shredded cheese (I used a Mexican blend)
- Kosher salt
- Freshly ground black pepper
- Cilantro leaves, roughly chopped
- Preheat oven to 400º F.
- Beat eggs and cream together in a bowl until combined.
- Heat a large saute pan or cast iron skillet over medium heat and add oil.
- Once the oil is hot and shimmering, add the peppers and onion. Saute for about 5-7 minutes, until the onions are translucent and the peppers are softening. Add salt and pepper.
- Add the tomato and kale to the mix and saute for about 2 minutes, until the tomatoes are heated through and the kale begins to wilt slightly. Add more salt and pepper.
- Top the vegetable mixture with the shredded cheese and watch it melt beautifully for like 30 seconds. Do not stir.
- Pour the egg mixture over the veggies and let cook for 2-3 minutes in the pan. Add lots of salt and pepper while the eggs start to firm up. Don’t stir it!
- Transfer the pan to the oven and cook for 10-12 minutes, until the eggs don’t jiggle when you shake the pan (technical term).
- Top with cilantro and let rest for 2-3 minutes. Transfer to a plate (free the edges with a knife and say a prayer), or serve directly from the pan in slices.