This recipe for Vegetable Frittata has our own Roasted Garlic Extra Virgin Olive Oil as the star. It’s also packed with vegetables, so it’s the perfect breakfast or snack! We like to make them in muffin cups for on the go, FODMAP friendly breakfast!
Pair Recipe with Vegetable Frittata with:
Scallion Spaghetti Pancakes
Similar Colavita Recipes:
Frittata with Broccoli and Heirloom Cherry Tomatoes
Asparagus Soufflé Frittata
Preheat oven to 375° F.
Add 1 tablespoon of the Colavita Roasted Garlic Extra Virgin Olive Oil to a 12-inch cast iron skillet.
Add the Potatoes to the skillet in a single layer and sprinkle with 1/4 teaspoon salt.
Turn the heat up to medium and cook the potatoes for 8-minutes or until fork tender.
Add 1 tablespoon of the Colavita Roasted Garlic Extra Virgin Olive Oil and the sliced red bell pepper. Sauté until soft.
Add the chopped baby spinach and sauté until wilted.
In a medium bowl whisk together the eggs, basil, salt, and pepper.
When the veggies are ready, pour in the eggs, (optional cheese), basil, salt, and pepper and shake the pan gently to distribute the egg evenly over the vegetables
Note: Optional Easy Vegetable Muffin Egg Cups below
Place the skillet into the oven and bake for 15-18 minutes until the frittata is cooked through. You’ll know it’s done when the egg no longer jiggles and the edges of the frittata are golden brown.
Allow the frittata to slightly cool. Slice into wedges.
Serve and enjoy!
Spoon about 1/4 cup mixture into a muffin pan lined with cupcake liners.
Bake in the preheated oven until mini-frittatas are set in the middle and lightly browned - Approximately 20-minutes.
Store for 3 - 4 days in the fridge, or 3 months in the freezer. Microwave for 2-minutes from frozen or defrost overnight in the fridge. Best served warm.
Servings 4