Our go-to breakfast is full vegetables and nutrients. This veggie frittata recipe is super easy to make and flexible with what you have growing in your Rise Garden.
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The Rise Gardens Veggie Frittata Recipe
- Prep Time 10min
- Cook Time 25min
- Total Time 35m
- Serves 4p
![recipe time image](http://risegardens.com/cdn/shop/files/recipe-feature_160x.png?102207)
Ingredients
- 6 large eggs
- 1/4 cup of milk or water
- 8-10 cherry tomatoes, chopped
- 3 snackable peppers (red or orange), chopped
- 4-6 kale leaves, destemmed and chopped
- 3-4 baby bella mushrooms, chopped
- 1/2 small yellow onion, chopped
- 1/4 cup mozzarella (if dairy-free, skip)
- 2 oz microgreens
- 2 tbsp olive oil
Directions
- Step One: Pre-heat the oven to 350 degrees. While the oven is pre-heating, heat your oven proof skillet on medium heat with 2 tbsp olive oil and the kale. Cook down the kale, approximately 5 mins.
- Step Two: Add onions to the skillet and cook for 1-2 mins, then add in the peppers and mushrooms and cook for 2 mins. Turn off heat to the skillet.
- Step Three: Then, add in tomatoes and mozzarella and then mix up the veggies so that they are evenly distributed. Whip together the eggs and milk/water. Immediately, add the egg mixture to the skillet and mix it up with a spatula to make sure its even.
- Step Four: Bake for 20-25 mins or until the frittata is firm and fully cooked. Remove from the oven and let cool for 5 minutes.
- Step Five: Top the frittata with microgreens and serve!