One of my favorite breakfasts to make, especially over the weekend when the husband is home and able to have breakfast with us, is this incredibly delicious Veggie Frittata. It is full of flavor and loaded with veggies and it is a fun way to switch up your traditional morning eggs. It is also a great way to use up any leftover veggies you have from a previous dinner or to use up whatever is left in your fridge by the end of the week. For this recipe, I used left over roasted potatoes that I made the night before. YUM!

This dish is also great to make if you are feeding a larger group. This would be great to bring to brunch or to have over the holidays. It is a real crowd pleaser and one I like to make often.

The ingredients you will need to make this delicious veggie frittata are:

  • pasture-raised eggs 
  • onion 
  • bell pepper
  • portobello mushrooms
  • roasted potatoes (left overs) 
  • raw cheddar cheese
  • dairy free milk 
  • salt
  • pepper
  • garlic 
  • grassfed butter or oil for sautéing 

*Keep in mind you can omit the cheddar cheese and use avocado oil for frying instead of butter if you would like to keep this dish dairy-free.

You will also need a 10 inch cast iron skillet.

I can not wait for you to make this recipe. When you do, be sure to comment below or tag me on instagram at www.instagram.com/healthymommamanda

Recipe:

Ingredients:

8 pasture raised eggs 
1/2 onion, chopped 
1/2 bell pepper, chopped 
3-4 portobello mushrooms, chopped 
1/2 cup roasted potatoes (left overs) 
1/4-1/2 cup raw cheddar, shredded 
Splash of dairy free milk 
Salt
Pepper
Garlic 
1 tbsp grassfed butter or oil for sautéing 

Instructions:

Preheat oven to 425 F. 
In a 10 in cast iron skillet, put 1 tbsp of butter or oil in your pan and sauté your onion and pepper for about 5 minutes until they begin to soften. Then you will throw in your mushrooms and previously cooked potatoes. Season the veggies with salt, pepper and garlic powder. Sauté all together for about 3 minutes. 
In a Large bowl, whisk your eggs together and add in a splash of dairy free milk and some salt and pepper. 
Pour over your sautéed veggies and sprinkle your cheese on top. 
Bake in the oven for about 12-15 minutes or until your eggs have set. 
Let cool for a few minutes and serve warm. 
Enjoy!