Tuscan Veggie and Cheese Frittata with sun-dried tomatoes, Parmesan, and crispy Veggie Puffs. This nutrient-rich frittata is perfect for make-ahead weekday breakfasts or weekend entertaining. This recipe post is sponsored by Dr. Praeger’s. I was compensated for my time, however all opinions are my own.
Easy Veggie Frittata for Breakfast:
A frittata is essentially a crustless quiche, and the perfect vehicle for upping your veggie intake. This Mediterranean-inspired frittata is equally delicious for breakfast, lunch, or dinner. It’s filled with an assortment of colorful produce, two types of cheese, garlic, and herbs. And if the custardy texture and golden edges weren’t enticing enough, it’s topped with Dr. Praeger’s Veggie Puffs (basically tater tots with a healthier edge). Prepare it for weekend brunch to feed a crowd, or for grab-and-go weekday breakfasts. It lasts up to 5 days refrigerated and reheats beautifully, making workday breakfast a breeze.
What Do You Put in a Frittata?
As with most frittatas, this recipe is super versatile. Think of it more as a template to which you can switch out ingredients to fit your preference. Not a fan of sun-dried tomatoes? Simply leave them out or swap them for halved cherry tomatoes. Other optional veggie add-ins include lacinato kale, sautéed mushrooms, or red onion.
Additionally, I love whisking full-fat dairy into the egg mixture to ensure a custard-y, unctuous frittata. For example, sour cream, Greek yogurt, or even crème fraîche. You could use 2% in a pinch, however the texture won’t turn out quite as creamy.
What makes this frittata a step above the rest is the crispy Veggie Puff topping. These adorable, bite-sized puffs are some of my favorites among the Dr. Praeger’s product line. I like to think of them as a healthier tater tot with even more versatility. You can eat them as is, scatter them on top of a hot dish, or use them in place of chips in nachos. Or now, you can enjoy them baked into a frittata, which marries potatoes, veggies, and eggs in a one-dish wonder.
How to Make a Frittata:
The beauty of this breakfast is that you bake the Puffs in the same skillet the frittata, which keeps dishes minimal. While the Puffs bake, you’ll prepare the egg mixture, which includes the yogurt, cheese, and spinach. When the Puffs are done, you’ll transfer them to a plate and use the same skillet to cook the remaining vegetables. Next, you’ll pour the egg mixture into the skillet with the cooked veggies and top with cheddar. Freshly grated cheddar has superior melting abilities, which helps create the beautiful golden crust.
Lastly, scatter the Puffs over the egg mixture! Some of the Puffs may sink, however most should stay afloat. You’ll bake the frittata until the eggs are just set, and end by broiling for a golden finish. After you remove the skillet from the oven, let the frittata rest for about 5 minutes. This allows the eggs to continue to set, so that you can easily cut the frittata into slices.This recipe is nutritious, versatile, and a guaranteed crowd-pleaser. Try it for the upcoming holidays, or simply to take the guesswork out of weekday breakfasts.
And, as always, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations!
More Healthy Breakfast Ideas:
Tuscan Veggie and Cheese Frittata
- 1 9-oz. box Dr. Praeger's Puffs (Four Potato, Kale, or Carrot Puffs)
- 12 eggs
- 1/2 cup plain whole-milk Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. kosher salt divided
- 1/2 tsp. black pepper
- 4 cups packed fresh spinach
- 2 Tbsp. extra-virgin olive oil
- 1 red bell pepper thinly sliced
- 1 large shallot finely chopped
- 1/3 cup sliced sun-dried tomatoes packed in oil drained
- 3 garlic cloves minced
- 1 cup freshly grated white cheddar cheese
- Preheat oven to 450°F. Place Puffs in a single layer in 10-inch oven-safe skillet (preferably cast iron). Bake for 10 minutes, tossing once halfway through.
- Meanwhile, whisk together eggs, yogurt, Parmesan, thyme, 1/2 tsp. of the salt, and black pepper. Stir in spinach, and set aside.
- Transfer Veggie Puffs to a plate and reduce oven temperature to 400°F. Heat oil in the same skillet over medium heat. Add bell pepper and shallot and cook until softened, about 3 minutes. Add sun-dried tomatoes, garlic, and remaining 1/2 tsp. salt. Cook 1 to 2 more minutes, until garlic is aromatic.
- Pour egg mixture into skillet over vegetables. Scatter cheddar cheese over egg mixture, and top with Veggie Puffs. Transfer skillet back to the oven and bake until eggs are just set, about 20 minutes. Heat the broiler to HIGH. Broil until the top of the frittata is golden-brown in spots, about 2 minutes. Let rest in pan for 5 minutes before slicing into 8 pieces.