Vegetable Frittata - A Power-Packed, Veggie-Filled Dish for Anytime of Day

Gluten-free omelette rich in vegetables, providing high-quality protein, is a healthy choice for breakfast, lunch or dinner.

When you’re aiming to boost your veggie intake and fuel your day with purpose, this frittata delivers. It’s essentially a crustless quiche that empowers you to use whatever colorful vegetables you have on hand—perfect for breakfast, brunch, lunch, or even dinner.

Why You’ll Love Making This  

• Customizable & Flexible: Load it with seasonal veggies—think broccoli, cauliflower, kale, leeks, sweet potato, sunchokes… whatever’s in your fridge.
• Minimal Tools, Maximum Flavor: You just need a 12″ cast‑iron skillet (or similar oven-safe pan) and a whisk—fewer dishes, less hassle .
• Balanced & Satisfying: Eggs offer protein, veggies add fiber and nutrients, and optional cheese delivers savory richness—all without a crust.

What You’ll Need (Serves 6–8)  

Ingredients  

• 12 eggs
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• 2–3 tbsp avocado or olive oil
• 1 medium yellow onion, diced
• 2–4 cups seasonal veggies (e.g. broccoli, zucchini, asparagus, kale, celery root)
• Optional: ½–1 cup shredded cheese

Equipment  

• 12‑inch cast‑iron skillet (or oven-safe pan)
• Whisk and mixing bowl
• Oven (preheated to 350 °F / 175 °C)

Step-by-Step Instructions  

1. Preheat Oven to 350 °F.
2. Sauté Veggies In your skillet, heat the oil over medium. Sauté onion until translucent (~3 min), then add firm vegetables (e.g., celery root, broccoli) and cook until they begin to soften. Next, toss in zucchini and asparagus until tender and bright. Finally, stir in kale until just wilted.
3. Whisk the Eggs In a bowl, whisk together all 12 eggs, salt, and pepper until smooth.
4. Combine & Bake Pour the egg mixture evenly over the cooked vegetables. If using cheese, sprinkle it on top. Transfer the skillet to your oven and bake for 15–20 minutes, until the edges are set and the top is lightly golden .
5. Finish & Serve Remove carefully, sprinkle with fresh parsley if desired, let it rest briefly, then slice into wedges and serve warm—or enjoy cold later .

Pro Tips for Perfect Results  

• Prep in Stages: Cook your vegetables first to ensure even texture and prevent sogginess .
• Layer Smart: If you’re using tougher root veggies or sweet potatoes, sauté them before adding delicate greens like kale or asparagus.
• Customize Seasonings: A pinch of baking powder can add fluffiness; herbs, spices, or hot sauce can bring exciting flavor dimension.
• Meal-Prep Friendly: Store leftovers in an airtight container for 3–4 days; gently reheat in the oven or microwave for a quick, protein-rich meal .
• Freeze for Later: Portion and freeze slices for up to 3 months—ideal for grab-and-go breakfasts.

What to Pair This With  

• A fresh side salad for a light lunch or dinner
• Roasted breakfast potatoes or a fruit bowl for brunch
• A smoothie or herbal tea to complete a wholesome morning plate

In Summary  

You’re creating a versatile, nutrient-dense meal that’s easy to prep, easy to bake, and easy to personalize. Whether you’re cleaning out the fridge or prepping meals ahead, this frittata gives you balance—protein from eggs, color and fiber from vegetables, and optional richness from cheese. Keep the veggies coming, trust your instincts in the kitchen, and let this dish be a tool in your healthy-living toolkit.

Enjoy and feel free to ask if you’d like tips on adjusting portion sizes, adding proteins, or tailoring flavors!