Meatless Monday: 3 Quick and Easy Frittatas

Frittatas are fantastic—especially on Monday night, when many of us come home tired and ready for some comfort food. Think of them as a fancier cousin of the humdrum omelette. They look and taste impressive, but feature simple ingredients that you probably have on hand. And the best part? These vegetarian frittata recipes take fewer than 30 minutes to make, leaving you more time to chill out and enjoy the evening.

Before you get cracking, remember the golden rule of cooking with eggs: use a cast iron skillet! This magical tool can help avoid the charred crust that’s often left on other pans. If you don’t have a cast iron skillet, don’t fret—a stainless steel one will work too. Just make sure to add a little extra oil on the bottom and sides to prevent sticking.

1. Sweet Potato Kale Frittata

It might taste cheesy and indulgent, but this recipe is also healthy. Both kale and sweet potatoes are packed with vitamins, nutrients, and antioxidants. Mixed together, these superfoods result in a colourful meal that’s perfect for one person or an entire family. Leftovers can be enjoyed as breakfast, brunch, or dinner the next day.

2. Caramelized Onion Mushroom Frittata

Caramelizing onions brings out their sweetness, making them a nice counterpoint to savoury ingredients such as mushrooms. Believe me—it’s worth taking the extra five minutes to attain that deeply caramelized flavour. This frittata is also cheese free, resulting in a golden-brown, mushroom-studded masterpiece. Yum!

3. Mushroom Leek Frittata

Leeks don’t get as much love as similar veggies such as onions and garlic, but they’re great in this simple recipe. The addition of fresh thyme and a high quality cheese such as fontina or Swiss ensures that there’s no need for more than a pinch of added salt. To recap: this frittata is healthy, filling, and flavourful!