Veggie Frittata with Daily Ration

Frittatas are one of those dishes that feel fancy but are secretly easy. Eggs, a handful of veggies, and a little cheese all come together in one skillet, baked until puffed and golden. It’s the kind of recipe that works for breakfast, brunch, or even a light dinner.

Seasoning is what makes it shine. Sunday Dinner’s Daily Ration adds smoky depth to the eggs and vegetables, making every bite bold and flavorful without overpowering. It’s the shortcut that turns a basic frittata into something worth serving guests.

Plus, who doesn't love breakfast for dinner?

Veggie Frittata with Daily Ration

Fluffy eggs, colorful vegetables, and melted cheese come together in this easy veggie frittata seasoned with Sunday Dinner’s Daily Ration. Made in one skillet, it’s a simple breakfast or brunch recipe that also works beautifully for meal prep or an easy dinner.

Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 6

Ingredients

• 8 large eggs

• ½ cup milk

• 1 cup shredded cheese, such as cheddar, mozzarella, or crumbled feta

• 1 cup diced bell peppers

• 1 cup fresh spinach or chopped kale

• ½ cup diced onion

• 2 tablespoons olive oil

• 1 1/2 tbsp Sunday Dinner Daily Ration

Instructions

1. Preheat oven to 375°F.

2. In a large bowl, whisk together the eggs and milk. Stir in the cheese and Daily Ration. Set aside.

3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the bell pepper and onion and sauté until they begin to soften, about 4–5 minutes. Add the spinach and cook just until wilted.

4. Pour the egg mixture evenly over the vegetables. Gently stir once to distribute everything, then let it cook undisturbed on the stovetop for 2–3 minutes, just until the edges begin to set.

5. Transfer the skillet to the oven and bake for 15–18 minutes, or until the center is set and the eggs are lightly golden around the edges.

6. Let the frittata rest for a few minutes before slicing into wedges. Serve warm or at room temperature.

A Few Notes

• This is a great clean-out-the-fridge recipe. Mushrooms, zucchini, tomatoes, broccoli, or leftover roasted vegetables can all work.

• Leftover veggies are PERFECT for this recipe

• Add cooked bacon, sausage, or ham if you want a heartier version.

• Feta gives it a tangier flavor, while cheddar makes it more classic and kid-friendly.

• Leftovers keep well in the refrigerator and can be reheated for an easy breakfast or lunch.

Approximate Nutrition

Per serving: 220 calories | 15g fat | 4g carbohydrates | 16g protein | 420mg sodium

Nutrition information is an estimate and will vary depending on the vegetables, cheese, and other ingredients used.

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Made with Daily Ration

Our put-it-on-everything seasoning salt brings garlic, smoked paprika, cracked pepper and savory flavor to the eggs and vegetables—so you don't need a cabinet full of seasonings to make a really good frittata.

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