Healthy Skillet Frittata
6 - 8 slices
Eggs are easily my go-to breakfast food. I like eggs in just about any fashion, scrambled, poached, fried or on toast with some avocado. Sometimes though, I like to switch things up from the usual eggs on toast which is why a frittata is a great alternative. A healthy skillet frittata is a great way to enjoy eggs in a different way while also enjoying wholesome veggies and flavours. Not only is this healthy skillet frittata a delicious breakfast idea, it can also be a weekend brunch or quick dinner recipe.
NOT A LAZY RECIPE
Most would describe a frittata as a ‘lazy breakfast’. However I see it as an opportunity to put as much love as possible into such a simple dish. This can be a perfect meal for that weekend morning when you have the time to put together a nutritious meal for yourself and your loved ones. It can also be that delicious brunch idea which you put together for your friends. The Serbian in me also has eggs for dinner too. You may think I’m crazy, but believe me, it’s a thing 😛. When making a frittata it is best to always keep the ingredients simple. Too many ingredients can weigh down the firttata and prevent the eggs from cooking evenly. Always choose a few main ingredients and stick with them.
BAKE THE VEGGIES AHEAD
Before you do anything, slightly roast the veggies in the oven. As an easy rule, anything you’re going to add to the eggs should be cooked ahead. You do that in order to soften the vegetables, because they won’t fully be cooked in the frittata. This also helps to rid the veggies of excess liquid, so they do not water down the eggs. Not all veggies make their way into being pre-cooked though. The onions and tomatoes do cook very quickly. These two veggies are softened in the skillet on the stove top. Once you have all of your veggies packed into the skillet, they are ready to be combined with the eggs and yogurt.
As a general rule, use descent sized eggs, and free-range if possible. Prior to pouring the eggs into the skillet whisk them slightly and combine with the yogurt. The yogurt is what gives the frittata more volume and taste. I also find the yogurt helps the eggs gain a creamy texture without using actual cream. Once the onions and tomatoes have softened, add in the baked veggies and pour over the lightly whisked eggs. Run a spatula around the edges of the skillet, gently nudging the eggs inward toward the centre of the pan so that the uncooked portions can slip into any empty slots. Spread over some feta cheese and chopped almonds for extra taste and crunch. Let the eggs cook on the stove top for 4 minutes and then cook in the oven for a further 10 minutes.
A frittata dish can be seasoned with virtually anything. Herbs are great and give the frittata extra flavour and vibrancy. You can use anything from salt and pepper, onions, garlic, parsley, pepper seasoning and even turmeric. For this recipe, I have gone for more of an Italian feel. Asides from the great aromas of onions, garlic and cherry tomatoes I have opted for some Italian herbs and mixed herbs, oregano, Tuscan seasoning and a dash of cayenne pepper.
Other Frittata Combinations:
- Spinach, Feta & Sweet Potato
- Kale, Red Bell Pepper & Feta
- Avocado, Zucchini & Mozzarella
- Bell pepper, cherry tomatoes and goat cheese
- 2 tbsp coconut oil
- 8 free range eggs
- 1 onion, roughly chopped
- ½ cup cherry tomatoes, cut in half
- ½ cup Greek yogurt
- 1 small sweet potato, roughly chopped
- 1 zucchini, roughly chopped
- 2 cloves of garlic
- ¼ cup feta cheese, crumbled
- 1 tablespoon chopped walnuts
- salt & pepper
- 1 tsp vegetable seasoning
- 1 tsp Italian herbs
- 1 tsp mixed herbs
- ½ tsp cayenne pepper
- 1 tsp oregano
- 1 tsp Tuscan seasoning
- Preheat the oven to 200˚C.
- Line a baking tray with baking paper. Place the chopped sweet potatoes, chopped zucchini and garlic on the tray. Add a teaspoon of oil and add cover in vegetable seasoning. Bake for 10 minutes.
- Once the vegetables are done, heat up two teaspoons of coconut oil in a skillet. Add in the chopped onions and cook on medium heat for two minutes.
- Add in the chopped tomatoes and cook for a further 2 minutes.
- In the mean time, slightly whisk the eggs and Greek yogurt together in a bowl. Add in all of the seasoning and combine.
- In the skillet, add the oven baked sweet potatoes, zucchini and garlic and mix.
- Pour over the whisked eggs, yogurt and seasoning.
- Using a spatula, draw the edges inward, toward the centre of the pan so that the uncooked portions can slip into any empty spaces. Cook this on the stove top for around four minutes.
- Sprinkle the feta cheese and walnuts over the top and pop into the oven to finish cooking. This should take around 8 to 10 minutes at 180˚C .
- Once cooked, remove from the oven, and leave to cool for a few minutes. Then gently slide onto a chopping board and cut into wedges and serve.
I hope that this healthy skillet frittata inspires your next breakfast, brunch or dinner meal. I also hope it gives you inspiration to get into the kitchen and create 😊. Feel free to comment your thoughts below. You can also find me over on Instagram.