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This frittata and veggies recipe was baked in a cast iron pan. There are three large peices cut into triangles. On the bottom left side you can see an egg and peas scattered.

Frittata with Veggies Recipe

foodzesty
A healthy go-to take on baked eggs and vegetables in a cast iron pan. A delicious idea for breakfast. lunch or dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Lunch, Side Dish, Snacks
Cuisine Italian
Servings 6 servings

Equipment

  • 1 cast iron pan medium size
  • 1 mixing bowl with a pour sprout, its much easier. (optional)
  • 1 egg whisk
  • 1 spatula silicone

Ingredients
  

  • 8 eggs large
  • 2 red bell peppers chopped
  • 1 leek chopped
  • 3 spring onions chopped
  • 1 ½ cup broccoli florets
  • ⅓ cup peas
  • ¼ cup fresh dill finely chopped
  • ½ cup parmesan cheese grated or flakes
  • ½ cup goat cheese shredded. (optional)
  • ¼ cup smoked cheese grated
  • ¼ olive oil
  • ½ tbsp paprika
  • salt
  • pepper
  • 10 cherry tomatoes cut in half

Instructions
 

  • Preheat oven to 190℃/375℉.
  • Whisk together in a large bowl the eggs, parmesan cheese, salt, pepper, and paprika.
  • Add the olive oil to the pan. Saute the vegetables and add in the dill. Stir for a few more minutes.
  • Toss in the shredded goat cheese and smoked cheese. Use the spatula, stir slowly and combine the ingredients.
  • Pour in the egg mixture and place into the oven for 25 minutes. Serve hot.
Keyword Baked, Easy, Eggs, Vegetables, vegetarian