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Image may be subject to copyright


Yield - 4
Baking Spray
1 1/2 cup Chopped Broccoli
1 cup Chopped Spinach
1 cup Chopped Tomatoes (approx 2 medium tomatoes)
1 cup Shredded Pepper Jack Cheese
8 Eggs
1/4 cup Milk
1/2 tsp Salt
1/4 tsp Ground Pepper
1/4 tsp Crushed Red Pepper (optional)

  • Preheat oven to 350 degrees F
  • Spray 4 6-inch skillets with baking spray
  • Chop all vegetables and shred the cheese then divide evenly among the skillets
  • Whisk remaining ingredients until well mixed and eggs are fluffy
  • Divide egg mixture between the 4 skillets, approximately 1/2 cup each
  • Bake for 20-30 minutes
  • Remove from oven, let rest for a few minutes, then remove from skillet and place on plate to serve
With just a little prep work, you get a veggie-filled breakfast with a slightly spicy kick from the red pepper flakes but feel free to add whatever spices and veggies you like. Some good options are onions, asparagus, garlic powder, cumin, cayenne pepper, or whatever is in season or you have in your refrigerator or cupboard.

Also, to chop the tomatoes, it works best to remove the seeds so that the mixture isn't too juicy. The easiest way to do this is to set the tomato on the cutting board and cut the tomato from top to bottom, removing the meat from the 'core' of the tomato. Alternatively, cut the tomato in half horizontally and squeeze the juice and seeds out. Either way, you'll be happy to not be dealing with all of the extra liquid and your frittata will set much better.