cast iron veggie frittata
One thing that I love making on Sunday meal prep is an egg white veggie frittata. Makes great on the go meals and snacks. Add any veggies you love and enjoy it! I have made many different veggie variations frittata and have loved them all. I make it and share it with my mom she loves it too!
Ingredients
*QUICK TIP if this is your first time making something in your cast iron your frittata will get stuck even if it's well seasoned. So don't worry you didn't do anything wrong, by your 3rd time making it will slide right out when cooled.
- 4 cups egg whites (you can swap for 2 cups egg whites and 6 whole eggs)
- 6 cups of your favorite veggies
- 1 Tablespoon Oleico oil
- 1 teaspoon pink salt
- Preheat Oven to 350°
- Cut or inspiralize your veggies
- Heat your large cast iron over medium heat once its hot add oil and spread it all around.
- Add your veggies, mixing occasionally (silicon tongs is the easiest way in my opinion). Let veggies cook for about 5 minutes (I do NOT like over cooked veggies)
- Mix you egg whites with the salt and add to the cast iron allow it to sit and cook for about 2 minutes before placing into the oven.
- Cook frittata for about 20-35 minutes. Check it at 20 minutes, once eggs are fully cooked on top its ready.
- Once cooled cut into 8 pieces and sore in either individual baggies or to go containers.
*QUICK TIP if this is your first time making something in your cast iron your frittata will get stuck even if it's well seasoned. So don't worry you didn't do anything wrong, by your 3rd time making it will slide right out when cooled.
Lastly this frittata has broccoli, red bell peppers, sweet potato, red cabbage and spinach.