Kitchen Sink Frittata

This frittata is one of my favorite things to make when I have a lot of leftover veggies to use up from the week. I used broccoli and bell peppers in this one since I needed to use them up, but throw in whatever you like or have on hand. It takes about 5 minutes of prep and is perfect for any meal.

Recipe

Ingredients

8 eggs

1/3 cup of milk (I used cashew milk for this recipe, but you can use whatever you like)

3 cups of vegetables, chopped

2-4oz of cooked protein, I used deli turkey (optional)

Your favorite cheese, I used feta (optional)

Preheat your oven to 425 degrees. While oven is preheating, whisk eggs and milk together in a bowl, then set aside. Chop all vegetables and add to a 10-inch oven safe frying pan or you can also use a cast-iron pan like I did. You can also sauté your vegetables beforehand or use roasted vegetables if you would like. Top vegetables with your protein, if adding and spread around evenly in the pan in one layer. Add your eggs over top everything, ensuring that the eggs cover all of the vegetables and protein. Top with cheese and bake for 25 minutes.