No Bake Vegetable Frittata (Leftover Vegetable Recipe)
Here’s a quick, healthy, no-bake vegetable frittata recipe to start a day, if you’re a savory breakfast person. You don’t need an oven to bake this egg dish filled with yummy vegetables, herbs, and a bit of cheese. Use leftover vegetables and mushrooms you have on hand.
My family is quite picky on eggs. Each one has their preference on how their egg should be.
My husband likes his scrambled eggs somewhat dry. He hates runny scrambled eggs. My son doesn’t care for scrambled eggs but loves sunny side up eggs. My daughter prefers egg whites since she entered high school and started to pay more attention to her figure.
Well, being a kitchen goddess in my household, I often ignore what they order. I don’t want to make 3 different styles of eggs for breakfast. They just have to eat what I offer.
This time, I made simple frittata with leftover vegetables. I used whatever vegetables I had on hand.
FYI, this vegetable frittata is not an authentic way of making frittata. I just made it my way and it was loved by everyone – I don’t bake it in the oven. I just cook and finish it in a skillet.
I added a little bit of ham pieces to make it more satisfying. I can see this no-bake vegetable frittata is not only great for a savory breakfast, it will also make a simple dinner as well.
What Vegetables to Use for Frittata
Any leftover vegetables that are good for sauteing or stir-frying are suitable; pepper, broccoli, asparagus, zucchini, squash, peas, kale, spinach, mushroom are a great choice for this recipe.
How to make No Bake Vegetable Frittata
First, I sauteed some green and red bell pepper, and mushroom with a pinch of salt.
Add some ham slices and chopped green onion and cook until heated through.
Gather up the vegetable mixture and crack 3-4 eggs (or however many eggs you desire) on top.
You will need to lower the heat at this point.
Using spatula, break the egg yolks and spread the eggs to cover the vegetables.
Sprinkle a little bit of salt on top to season the eggs.
Add your favorite herbs, such as chives, parsley, or basil. I used chives. Sprinkle some grated Parmesan cheese or any cheese of your choice (or no cheese at all).
Cover with a lid and let it cook for 1-2 minutes until the cheese melt and the eggs are cooked.
Lastly crack some peppers on top, and it is ready to serve.
Quick and easy, and so versatile, this savory egg dish is great to serve for a breakfast, lunch, or dinner. I like to serve mine with a few drops of hot sauce.
This was the egg and vegetable frittata my way. Although I ignored their preferences, they were satisfied. I was happy that I could feed some vegetables to them for breakfast. I am such a good mother, aren’t I? 🙂
No Bake Vegetable Frittata (Leftover Vegetable Recipe)
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 handful diced mushroom of your choice
- 1/2 cup diced ham slices
- 1 green onion, chopped
- 3-4 eggs
- 2 tablespoons chopped chives or parsley
- 2 tablespoon grated Parmesan cheese or other melting cheese of your choice
- salt and pepper
Instructions
- Heat oil in a skillet over medium heat. Saute bell peppers and mushrooms with a pinch of salt until soft, about 2-3 minutes. Add ham and green onion; cook until heated.
- Reduce the heat to low, gather up the vegetables to make thin single layer in a skillet. Crack the eggs on top.
- Using a spatula, break the egg yolks and spread the eggs to cover the vegetable mixture. Sprinkle some salt to season the eggs. Sprinkle herbs and cheese on top of eggs, and cover the skillet with a lid. Cook until cheese melts and the eggs are cooked through, about 2-3 minutes.
- Lastly sprinkle freshly cracked pepper and serve hot.
Thank You I am.
Mmm, “your way” sounds delicious!
That’s a fun way to make a frittata! Love all the flavor you’ve loaded into this. I need to come to your house for breakfast! 😉