Ingredients
- Cooking spray
- 6 large eggs
- 1/4 cup milk (if using non-dairy milk, make sure that it is unsweetened. Oat milk works well)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 4-8 drops hot sauce (optional)
- 1 Tbsp olive oil
- 1.5 cups diced leftover cooked or defrosted frozen vegetables
- 1/2 cup shredded Monterey jack cheese
Directions
- Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F.
- Whisk the eggs, milk, pepper and hot sauce together in a small bowl; set aside.
- Heat the vegetables in the 1 Tbsp. of olive oil.
- Spread the vegetables into an even layer into the baking dish, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
- Pour the egg mixture over the vegetables and cheese. Tilt the baking dish to make sure the eggs settle evenly over all the vegetables.
- Bake until the eggs are set, 12 to 14 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
- Cool, then slice into squares and serve.
Nutritional Facts
- Calories
- 250
- Fat
- 12g
- Carbohydrates
- 10g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 19g
