This veggie frittata is an easy way to load up on protein and fresh vegetables without much effort. The Whynter combi oven cooks it evenly and keeps it light, so you get a solid, healthy breakfast you can prep once and eat all week.
Ingredients
- 8 eggs
- 1 cup milk or half and half
- 1 cup diced potatoes or hash browns
- 1 cup chopped vegetables such as spinach, peppers, onions, mushrooms, or tomatoes
- 1 cup shredded cheese
- 1 tablespoon olive oil
- Salt
- Black pepper
- Optional: chopped parsley or basil
Instructions
- Fill the water tank if you plan to use steam assist.
- Lightly oil an oven-safe baking dish.
- Add the diced potatoes and vegetables to the dish. Drizzle with olive oil and season with salt and pepper.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the vegetables. Sprinkle cheese on top.
- Place the dish in the combi oven. Select DIY mode and choose convection with light steam.
- Set the temperature to 350°F and cook for 20 to 25 minutes. The frittata should be puffed and set in the center.
- Remove from the oven and let it rest for 5 minutes before slicing.
Tip
Using a touch of steam helps the eggs stay soft and keeps the vegetables from drying out. It also gives the frittata an even rise.
