Vegetable Frittata

SERVES: 6-8

This vegetable frittata is a flavorful way to load up on morning veg. Use broccoli, cauliflower, celery root, leeks, sweet potato, sunchokes, kale, spinach- whatever you have on hand or use your favorites! 

12 eggs

1 medium yellow onion (diced)

2-4 c. diced veggies (seasonal, or your favorites)

Avocado oil, olive oil or ghee (for cooking veggies)

½ c. to 1 c. shredded goat cheese (optional and totally not necessary for a delicious frittata)

Preheat the oven to 350 F. 

Heat around 2 TBS of avocado oil in a cast iron pan over medium heat. 

Sauté onions in heated oil

Add desired veggies, and stir occasionally to cook evenly. 

In a bowl, whisk the eggs.  

When the veggies are beginning to soften, gently pour in the eggs.

Optional: sprinkle shredded cheese over top. 

Place the frittata in the oven, and bake until golden brown, approximately 20 minutes. 

Serve warm with a side salad. 

Print

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A vegetable frittata on a metal pan

Vegetable Frittata


  • Author: Beth Bollinger

Description

SERVES: 6-8

This is a great recipe to load up on morning veg. Use broccoli, cauliflower, celery root, leeks, sweet potato, sunchokes, kale, spinach- whatever you have on hand or use your favorites! 


Ingredients

Scale

12 eggs

1 medium yellow onion (diced)

2-4 c. diced veggies (seasonal, or your favorites)

Avocado oil, olive oil or ghee (for cooking veggies)

½ c. to 1 c. shredded cheese (optional and totally not necessary for a delicious frittata)


Instructions

Preheat the oven to 350 F. 

Heat around 2 TBS of avocado oil in a cast iron pan over medium heat. 

Sauté onions in heated oil

Add desired veggies, and stir occasionally to cook evenly. 

In a bowl, whisk the eggs.  

When the veggies are beginning to soften, gently pour in the eggs.

Optional: sprinkle shredded cheese over top. 

Place the frittata in the oven, and bake until golden brown, approximately 20 minutes. 

Serve warm with a side salad. 

Keywords: GLUTEN FREE, DAIRY FREE, PALEO