Personally, I find it hard for myself to make a recipe without meat, especially when it comes to a breakfast without bacon. BUTTTTT, this recipe is still really delicious…even without the bacon! I love frittatas because they’re versatile and you can pretty much fill them with whatever leftover veggies you have in your fridge. They’re also great because you can keep them in the fridge for 5-7 days or freeze them for 2-3 months and reheat them easily for a quick breakfast. Check out the recipe!
Veggie Frittata (with bacon)
- 4 strips of bacon
- ½ red or white onion, diced
- 4 cups chopped arugula or spinach
- 1 cup broccoli (broken into 1-inch florets)
- ½ cup milk
- ½ cup shredded cheddar gruyere melange from Trader Joes (can substitute with any cheese)
- 8 eggs
- ½ tsp red pepper flakes
- ¼ tsp salt
- ½ tsp pepper
- Preheat the oven to 350 degrees.
- In an ovenproof skillet (I prefer a cast iron) cook bacon until crispy and reserve 3 tbsp of bacon grease.
- Once bacon is done, place on paper towels to rest.
- In the same pan, saute the red pepper flakes, onion, and broccoli in the bacon grease until soft (if not using bacon, use olive oil and season with salt).
- While the veggies are cooking, whisk together the eggs, cheese, milk, salt, and pepper.
- One the onions and broccoli are soft, add the arugula or spinach to the pan and stir until wilted.
- Add the egg mixture to the pan and stir briefly until the veggies are spread out evenly.
- Crumble up the bacon on spread evenly on the top of the egg mixture.
- Let the frittata cook on the stove for about 5 minutes, until the edges start to pull away from the skillet.
- Cook in the oven for 15-18 minutes until the eggs are set and slightly golden.
If you end up freezing this, I would recommend thawing it in the fridge the night before though before you reheat it. Once it is thawed, you can either microwave it or pop it in the oven on 350 for about 20 minutes!