Vegetable Frittata Recipe

Got a bunch of veggies in the fridge? Make yourself a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese for a low-carb breakfast option! Depending on the month, you can make this vegetable frittata recipe seasonal by swapping out the veggies.

Frittata, Frittata, Frittata. Say that 3 times fast!

Who else spells frittata wrong every time? I always double the last t instead of the first! GAH. It doesn’t surprise me because I literally can’t spell, so that’s just great! Speaking of spelling. My full name is Leanne, but I spell Lee with a double e instead of an ea. Who knows if I came up with the spelling or if my parents did. Either way- I blame them for my terrible problem with spelling.

JK. Love you mom and dad!

Low-carb lovers, this vegetable frittata recipe is for you!

How gorgeous are these eggs ^^? Farm fresh and just bootyful!

Also how perty are these veggies? Taste the rainbow.

When I make a frittata recipe, I typically like to pan fry my veggies partially, just so that they are a little precooked before they bake with the egg mixture. I also like to make sure the skillet that I am using has a metal handle and NO rubber on it, so that I can just pop everything right into the oven and only dirty one thing.

You know me and cleaning. We aren’t friends.

For the egg mixture, I love using Almond Breeze Original to fluff things up. The egg + almond milk combo is perfect every time! Option here to add some parmesan cheese on top. If you’re paleo or anti-cheese (boo!), just skip it.

Vegetable Frittata Recipe

★★★★★

5 from 2 reviews

Print Recipe

Got a bunch of veggies in the fridge? Make yourself a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese for a low-carb breakfast option! Depending on the month, you can make this vegetable frittata recipe seasonal by swapping out the veggies.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Author: Lee Hersh
• Yield: 4

Ingredients

• 1/2 cup asparagus, chopped
• 1 cup fingerling potatoes, chopped
• 1/4 purple onion, diced
• 1/2 cup red pepper, chopped
• 1 tablespoon minced garlic
• 1 tablespoons olive oil
• 1 cup Almond Breeze Almondmilk Original Unsweetened
• 8 eggs, large
• parmesan to taste
• salt and pepper to taste

Instructions

1. First, preheat oven to 375ºF.
2. Heat a medium (oven safe) skillet over low/medium heat with olive oil and minced garlic.
3. Rough chop the potatoes, asparagus, purple onion, and red pepper
4. Add potatoes to skillet and sauté for 3-5 minutes
5. Add asparagus, purple onion, and red pepper to skillet. Sauté for 8 to 10 additional minutes or until potatoes are half cooked.
6. While vegetables are cooking, in a medium bowl, whisk together eggs and almond milk.
7. When vegetables are partially cooked, remove from heat, pour egg mixture over the vegetables and bake in the oven for 20-23 minutes.
8. Salt and pepper to taste and enjoy!

Nutrition

• Serving Size: 1/4
• Calories: 240
• Sugar: 1.7
• Fat: 14.5
• Carbohydrates: 14.2
• Fiber: 1.7
• Protein: 14.6

• 
  High-Protein Breakfast Recipes
• 
  Sweet Potato Hash Egg Cups
• 
  How to Bake Eggs in the Oven
• 
  Paleo Coconut Flour Pancakes

Because sriracha makes the world go round…that’s what I topped mine with 😀 A little heat never hurt anyone especially on this delicious healthybreakfastt –> vegetable frittata for the win!

We’ve got just 7 days until the #SummerSweatSeries starts! Get excited and don’t forget to join the facebook group 😀

This post is sponsored by FFF partner,Blue Diamond Almond Breeze Almondmilk. As always, all opinions are my own. Thank you so much for supporting Fit Foodie Finds’ brand partners!