Breakfast. My favorite meal. I love breakfast any time of day. As a matter of fact, breakfast for dinner is a classic go-to in my house, and it usually involves eggs.
There’s so much you can do with eggs. And cheese. A cheesy egg sandwich. Or a cheesy omelet.
Perhaps you’re craving a cheesy veggie egg scramble. Or a cheesy veggie frittata.
Are you with me?
Frittatas are very popular in our house. In fact, one of the first breakfasts Ed made me when we were dating was a frittata. Or was supposed to be.
It ended up turning into an egg scramble, but he filled it with all the veggies he could find in the house. I’ve since renamed that scramble into this delicious savory breakfast skillet.
It was a sweet gesture, and ever since, I’ve always associated frittatas with love. We call them love pizzas, because they can be personalized any way you like them and fit to your needs.
Plus, frittatas are one of the easiest balanced dinner meals.
Health Benefits of Frittatas
- Servings of veggies
- Eggs for protein, iron, vitamin D, B vitamins, choline, and more!
- Cheese for calcium
- Minimal hands on prep
- Great for leftovers, easy for groups and reheating, filling and delicious
I don’t even have kids yet, and I’m all about the easy meals.
Don’t get me wrong, I love to cook. It’s cathartic, especially on a slow night with no plans where I can blast some great music, open a bottle of red, and just follow a delicate recipe.
But those nights are far and few between, so I often opt for quick, better for you recipes and meals that are a little more hands off.
So about this gooey, cheesy frittata. I used Borden® Cheese, which I found at Lowe’s Foods.
Sidenote, Lowe’s Foods is a little farther than my typical grocery store of choice, but they have rebranded and it’s almost like a mini theme park experience walking around in there.
You can stop and have a drink at the bar, and each section (deli, bakery, seafood) has fun wooden branded signs and a different theme. I highly recommend this store!
I headed to the cheese and dairy aisle and picked out Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and Borden® Cheese Mild Cheddar Shreds.
I like to blend different cheeses when making egg dishes because it makes the flavor bolder.
Plus, more cheese.
Why I Love Cheese
I almost always talk to clients about including cheese in their diets if they are able. While it may get a bad rap, cheese is an excellent source of calcium and protein.
It’s a great way to make that salad go a little further in the satiety department, plus it adds flavor! Skip the salt shaker, and season with cheese.
You don’t have to use a lot, but you’re getting extra nutrients in with it!
The best things about egg dishes, especially quiches and frittatas, is that you can add whatever you’re feeling to them in terms of veggies and protein. They are so forgiving.
For this veggie frittata, I settled on zucchini, tomatoes and onions, then chopped those up.
I chose ground turkey for the protein, but bacon would be a delicious choice, too!
Start sauteing your veggies, and mix spices, eggs, a little bit of milk, and your protein in a separate bowl.
Then, you’ll pour the whisked egg mixture over the cooked veggies and let it sit.
Don’t stir! It’s important to be patient.
Next, once it’s set, you’ll stick it in the oven for about 7 minutes, and then your work is essentially done.
I took mine out and added additional cheese, stuck it back in the oven for 3 minutes, and then you’re done!
You have an easy, family friendly, nutritious, and delicious meal with multiple servings. Love and cheese are prime ingredients for a happy family.
You could even cook several frittatas at once.
The slices are perfectly cheesy and nice and thick! This frittata won’t crumble on you!
- 1-2 tbsp butter
- 1 lb ground turkey, cooked
- 3/4 cup grape tomatoes, halved
- 1 medium zucchini, diced
- 1 medium onion, diced
- 8 large eggs
- 1/4 cup milk
- 1 3/4 cups Borden® Cheese Mild Cheddar Shreds, divided
- ½ tsp salt
- ¼ tsp ground pepper
- 1/2 tsp basil
- ½ tsp oregano
- ¼ tsp garlic
- Melt butter in cast iron skillet or pan over medium heat. Add diced onions, zucchini and tomatoes and cook over medium high heat for 5-7 minutes. If turkey is not cooked, cook it now.
- Mix eggs, milk, 1 cup of cheese, ground turkey and spices in a bowl and whisk together.
- Once veggies are cooked, pour the egg mixture into the pan! Don’t stir! Cover and allow to cook until the eggs cook through and the edges begin to set, about 5 minutes.
- Transfer skillet or pan to the oven and bake for 5-7 minutes. Add additional cheese and pop it back in for 3 minutes, or until cheese melts.
Amount Per Serving: Calories: 509Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 379mgSodium: 655mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 38g
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