Vegetable Frittata

Published on August 20, 2015 | By |

The beauty of a frittata is that is a high protein breakfast, includes veggies and can be made ahead of time. It is as good cold as it is warm, so you could grab a piece and eat it in the car on the way to work if necessary.

A small slice also makes a terrific grab-and-go, blood sugar balancing snack.

Ingredients

Coconut oil as needed
12-14 large organic happy free-range eggs
2 tablespoons minced fresh herbs (thyme, dill, parsley or sage)
1 small diced onion or 1 sliced leek
1 very large handful chopped greens
2-3 cups of assorted chopped veggies (bell pepper, broccoli, tomatoes, mushrooms, etc.)

Instructions

1. Preheat oven to 350ºF. Lightly oil a 9-inch pie plate with coconut oil.
2. Sauté your veggies. Heat coconut oil in a skillet over medium heat, add onions and cook for about 5 or until translucent. Add the remainder of the veggies, beginning with the harder ones that require more cooking time (broccoli) then followed by the more tender ones. Season to taste with sea salt and pepper.
3. Arrange cooked veggies in the bottom of the greased (use coconut oil) pie plate or casserole dish.
4. Whisk the eggs in a bowl. Season with salt and pepper and fresh herbs, if using.
5. Pour the egg mixture all over the veggies in the pie plate.
6. Using the back of a spatula, lightly press down all over the surface to encourage the eggs to seep in and around the veggies.
7. Bake in oven for about 45 minutes or until frittata is set in the center, firm and golden. Cool slightly before slicing and serving.

Recipe Type : Breakfasts, Dairy Free, Eggs, Gluten Free, Lunch, Snacks, Vegetables, Vegetarian
Ingredient : Egg, Vegetables

3 Responses to Vegetable Frittata

Michelle Virga August 30, 2015 at 11:45 am #

I love this recipe and make it frequently using whatever I have available. It is so good and freezes nicely!!

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- Shannon October 3, 2015 at 7:45 am #
  
  Finally made this for dinner tnihgot, with a few alterations, and it is delicious! I don’t eat meat, so I diced up a vegetarian Italian sausage and used that instead of the Canadian bacon. I also added some sauteed mushrooms and a little bit of Parmesan cheese because I was short on cheddar.
  
  Reply
Sue September 5, 2015 at 8:03 am #

This is one of my favorites! Once you make it a couple times and get the hang of it it is super easy to literally use whatever you have on hand. I’ll make it on Sunday and then have a quick meal available through the week – breakfast, lunch or dinner.

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