Meal: Breakfast, Lunch, Dinner, Snack
Dietary Type: Omnivore, Vegetarian
Prep Time: 10-15 minutes
Cook Time: 30-35 minutes
Serves: 6-8

The Dish
Frittatas are some of the easiest, quickest, and tastiest dishes out there. They can be whipped up in a flash for a hearty and nutritious meal any time:. Seriously, whether it’s for breakfast, lunch, dinner, snack-time, Sunday brunch—there’s never a wrong time for a frittata. 

This recipe uses fresh veggies, but it can be altered to use whatever you have on hand. Any vegetables can be substituted in place of the ones listed here, so feel free to mix it up and make the frittata your own. When using fresh veggies, make sure to sauté them first, until softened, before adding the egg mixture.

Another great addition to this frittata would be cheese! To add cheese (any kind you prefer), reduce the salt to a ½ tsp (3 g) or less. Then sprinkle the cheese over the top of the frittata before it goes into the oven. If desired, broil for a few minutes at the end of the cook time to get a nice crispy-cheesy top (be sure your skillet is broiler-safe before doing this).

This frittata also freezes well. Simply cut the cooled frittata into slices, and freeze the slices individually in air-tight containers. Reheat in a microwave for 60 seconds, or until heated through, for an easy grab-and-go meal option.

Ingredients
2 tbsps (30 ml) olive oil
1 large onion, chopped
6 cremini mushrooms, sliced
2 cloves garlic, minced
1 orange bell pepper, chopped
5-6 asparagus spears, trimmed, and cut into 1-inch (2.54 cm) pieces
½ cup (~75 grams) frozen peas
12 cherry tomatoes, halved
6 large eggs
½ cup (~120 g) whole milk plain Greek yogurt
1 tsp (0.7 g) dried basil
1 tsp (~1 g) dried oregano
½ tsp (~1.1 g) onion powder
½ tsp (~1.7 g) garlic powder
¾ tsp (4.5 g) kosher salt, or to taste
¼ tsp (~0.5 g) ground black pepper, or to taste
Chopped fresh parsley, optional

Preparation

• Preheat oven to 375 degrees F (190 degrees C).
• In a 10-inch (25 cm) oven-safe skillet, heat olive oil over medium heat. Add onion, mushrooms, bell pepper, and minced garlic. Cook until softened, stirring occasionally, about 7-10 minutes. Add in asparagus, peas, and cherry tomatoes, and cook 2 minutes more.
• Whisk together eggs, Greek yogurt, basil, oregano, onion powder, garlic powder, salt, and pepper until thoroughly combined. Pour over sautéed vegetables, and cook 4-5 minutes, or just until the edges of the frittata begin to set. 
• Carefully place skillet into preheated oven, and bake until center of frittata is set, about 13-18 minutes. Allow frittata to cool 5-10 minutes before slicing and serving. Sprinkle with fresh parsley before serving, if desired.

Modifications:

• If using frozen veggies: simply heat the veggies in the skillet until thawed, then add the egg mixture, and continue following the recipe from there. If using canned veggies: drain and rinse them first, then add to the skillet, and simply heat through—and proceed with the recipe as written. You may wish to reduce the salt when using canned vegetables—particularly if they are not the “no-salt” or “low-sodium” variety. 
• If using leftover veggies: simply add them to the skillet, heat through, and proceed with the recipe from there.