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No Bake Vegetable Frittata (Leftover Vegetable Recipe)

Holly Ford
Here's a quick, healthy, no-bake vegetable frittata recipe to start a day. 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.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 3

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.

Notes

Use any kind of vegetables that are suitable for sauteing or stir-frying. Add a protein of your choice if you want it more hearty and satisfying.
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