Imported from Instagram
Baked Veggie Frittata
A simple baked vegetable frittata made with sautéed garlic, onion, spinach, mushrooms, jalapeño, olives, and cherry tomatoes, bound with eggs and milk. It is presented as a vegetarian, low-carb option for breakfast, brunch, lunch, or meal prep.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- butter (For melting in the pan)
- garlic (Chopped)
- onion (Chopped)
- spinach
- mushrooms
- jalapeño
- olives
- cherry tomatoes
- salt (To taste)
- black pepper (To taste)
- cumin seeds
- 3 eggs
- 4 tbsp milk
Steps
- 1
Melt butter in a pan over medium heat.
- 2
Add the chopped garlic and onion to the pan.
- 3
Add the spinach and sauté the vegetables for 2 to 3 minutes.
- 4
Add the mushrooms, jalapeño, olives, and cherry tomatoes.
- 5
Season the vegetables with salt, black pepper, and cumin seeds.
- 6
Continue sautéing the vegetable mixture as shown, then transfer the sautéed vegetables to a baking dish.
- 7
In a bowl, add the 3 eggs and 4 tablespoons of milk.
- 8
Whisk the eggs and milk together until combined.
- 9
Pour the egg mixture over the vegetables in the baking dish.
- 10
Bake at 350°F for 25 to 30 minutes, or until fully cooked.
- 11
Enjoy.
Notes
The source does not provide quantities for the butter, vegetables, seasonings, or baking-dish size. The OCR title and description call this a baked veggie frittata; although the post includes a vegan hashtag, the displayed recipe uses eggs and milk and is therefore vegetarian rather than vegan.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →