Breakfast Vegetable Frittata

Full of protein (from the eggs) and chock full of nutrients from whatever veggies you have leftover in the fridge.  This breakfast vegetable frittata is a really simple recipe that’s perfect after a winters morning surf/workout or easy fuss-free dinner.
vegetable frittata



+  6 eggs
+  2 cups chopped cooked vegetables  and/or meat (asparagus, broccoli, pumpkin, chicken, ham, potatoes, kale, fennel, etc.)
+  1/2 cup shredded cheese
+  2 tablespoons chopped fresh herbs, such as parsley, basil or chives
+  Himalayan salt and freshly ground black pepper (optional)
+  1 tablespoon extra-virgin olive oil


  1. Preheat the oven or BBQ with a hood to 180°. In a large bowl, beat eggs and stir in vegetables and/or meat, cheese, herbs and salt and pepper, if needed.
  2. Heat a 10-inch ovenproof pan over medium heat for 2 minutes. Add oil to completely coat the bottom and sides of the pan.
  3. Add egg mixture and allow to spread evenly and cook through, until the edges and bottom are set and golden brown, 8 to 10 minutes. Be careful not to stir, you should see it peeling from the edges if it is cooked through.
  4. Transfer the pan to the oven or BBQ and bake until frittata is deep golden brown on the bottom, about 15 minutes.
  5. Remove the pan from heat. Be mindful of using an oven mitt as the handle will be hot! Loosen edges and bottom of the frittata with a spatula; carefully slide onto a large serving dish.
  6. Serve warm, or cold. Perfect anytime!

 breakfast vegetable frittata


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