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–+ servings
Vegetable Frittata

Vegetable Frittata

Beth Bollinger of Nest Wellness
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! 
4.67 from 3 votes
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Servings 8 people

Equipment

  • 12 inch cast iron skillet

Ingredients
 

  • 12 eggs
  • 1 medium yellow onion diced
  • 2-4 cups diced veggies seasonal, or your favorites
  • 2 tbsp avocado oil, olive oil or ghee (for cooking veggies)
  • ½ cup to 1 cup shredded cheese optional and totally not necessary for a delicious frittata
  • 1 tsp sea salt
  • 1/2 tsp pepper

Instructions
 

  • Preheat the oven to 350 F. 
  • Heat oil of choice 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. 
Keyword dairy free, egg, frittata, gluten free, paleo
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