Vegetable Frittata

Fritatta's are a great way to get maximum protein in a meat free way. Loaded with veggies and cheese, just bake and serve.
Cuisine: Italian
Course: Breakfast, Brunch, Lunches, Main Dishes, Protein Rich
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Prep Time 10 minutes
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Total Time 25 minutes
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4 servings


  • 8 eggs
  • 1/4 cup Prairie Farms whole milk
  • 2 Tbsp Prairie Farms Salted Butter
  • 1 cup Fresh broccoli
  • 6 cherry tomatoes chopped in half
  • 16 oz Prairie Farms Sour Cream
  • 1 cup spinach
  • 1/2 cup cheddar cheese grated
  • 1 tsp Salt and pepper
  • 1/2 Cup Red Peppers Chopped


  • Beat eggs and milk in a large mixing bowl until combined. Stir in Prairie Farms Sour Cream and cheddar cheese and salt and pepper.
  • Melt 2 tbsp butter in a cast iron skillet. Heat oven to 350 degrees F.
  • Heat broccoli, spinach and peppers in the skillet until just soft. Remove from heat and pour egg mixture over vegetables in the cast iron skillet. Top with cherry tomatoes.
  • Bake for 15-20 minutes until egg is solid in the middle.
  • Remove from oven and let cool. Slice frittata and serve.

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