Vegetable Frittata
This vegetable and egg recipe is an easy-to-make weekend dish to serve to the whole family or when feeding a crowd. The addition of the veggies not only adds phytonutrients to your morning meal, but it also looks vibrant & colorful on the table.
INGREDIENTS
Serves 6
8 eggs
1 tablespoon olive oil or coconut oil
½ small yellow onion, diced
1 cup broccoli florets, cut into small pieces
½ zucchini, chopped
½ cup red bell pepper, chopped
2 cups spinach, loosely packed
Sea salt and pepper to taste
Optional:
¼ cup crumbled goat cheese
This vegetable and egg recipe is an easy-to-make weekend dish to serve to the whole family or when feeding a crowd. The addition of the veggies not only adds phytonutrients to your morning meal, but it also looks vibrant & colorful on the table.
INGREDIENTS
Serves 6
8 eggs
1 tablespoon olive oil or coconut oil
½ small yellow onion, diced
1 cup broccoli florets, cut into small pieces
½ zucchini, chopped
½ cup red bell pepper, chopped
2 cups spinach, loosely packed
Sea salt and pepper to taste
Optional:
¼ cup crumbled goat cheese
METHOD
Preheat oven to 350 F. In a 10-inch sauté pan or cast iron skillet, add oil and onion. Cook over medium heat for 2-3 minutes. Next, add remaining veggies, except for the spinach. Sauté for a few minutes until soft and moist. Add in spinach and cook until slightly wilted. Let stand. In a medium bowl, beat eggs and season with salt and pepper. Add eggs to the vegetable mixture then place the sauté pan directly into the preheated oven (or transfer to a 9-inch pie plate before placing into the over). Top with crumbled goat cheese (optional). Bake for 20 minutes or until well set and slightly browned. Slice into wedges and serve immediately.
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