My Favorite Veggie Frittata for the table

The FAVORITE Veggie Frittata reliable for Sunday brunches that is quick and straightforward to make (under 30 minutes!), super straightforward and full of so much flavor!

Yes A cook know that show has nothing to do with this frittata, but they DO have two very important things in common….both are freaking AWESOME. The girlfriends have been telling me since last year to read the book and check out the show, but A cook never really found the time to start. Well this little holiday break allowed me to catch up on some much-needed binge watching and whoah did

You're probably thinking well you already posted this on your blog? Yes this is true, but A cook literally make this breakfast regularly (um it is THAT good) and have made some little adjustments over the years. Plus A cook felt it deemed a much better photo so that you all would actually WANT to make this dish. Am A cook right? The changes are only slight – instead of 5 egg whites and 2 whole

What goes in

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 zucchini, shredded
• 1/2 cup broccoli florets
• 1/4 cup sun dried tomatoes, chopped
• 6 eggs
• 2 tablespoons almond milk
• 1/4 cup Parmesan cheese
• 1 teaspoon. dried oregano
• 1/4 teaspoon. red pepper flakes
• 1/2 teaspoon. pepper
• Pinch of sea salt

How it comes together

1. Preheat oven to 375 degrees.
2. Use a wide skillet on a moderate burner, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Hold nearby.
3. Use a wide bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
4. Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on a moderate burner until bottom is set, about 5 to 6 minutes.
5. Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You will know it is done when a knife inserted comes out clean, enjoy!