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  • Writer's pictureChloë's Kitchen

Veggie Frittata

This is the most simple classic recipe for a healthy yummy brunch at home. I made this for our first breast cancer awareness event this past October and it was a huge hit. I also make this all the time for clients who want a simple light Sunday lunch before a heavier dinner. It's so versatile, you can add or omit any veggies you like! And you can keep it in the fridge in a Tupperware for a few days after too for a quick and easy prepped breakfast and it's even better served with a simple mixed greens salad with my champagne shallot vinaigrette which is also on my website.

Here is the recipe:

A dozen (pasture raised organic) eggs (12), beaten

1/4 yellow onion, finely diced

2 cloves garlic, crushed

1 zucchini, diced

1 bell pepper, diced

2 cups baby spinach

1 cup diced cremini (baby Bella) mushrooms

1/2 bunch asparagus, diced

1 cup baby heirloom or grape tomatoes, cut in half

1/3 cup crumbled organic feta for on top (optional)


Big drizzle of olive oil

Fresh chives, finely diced to serve or micro greens

In a cast iron skillet, sauté your onion and garlic with salt and pepper in olive oil until translucent.

Add in your diced mushroom, bell pepper, zucchini, asaparagus and tomatoes. Season with a little salt/pepper again and you could even add in a dash of chili flakes!

Once the veggies have started to soften, add in your spinach and sauté until wilted.

Now beat your 12 eggs in a bowl thoroughly and add them in to the skillet. Mix around the veggies in to the egg and then top off with the crumbled feta if you want. You can also leave it out if you are dairy free.

Pop it in to the oven at 375 F for 15-20 minutes until fully set on top.

Cut in to 8 pieces and serve warm with your mixed greens salad.



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