Veggie Frittata

Posted by: admin in: ● November 14, 2010

Sometimes, you just want Breakfast for Dinner… I’m a HUGE fan of this option and when you think about it, generally the stuff we eat for breakfast is lighter and healthier than what we have for dinner, which is when most of us “fall off the wagon” of our healthy eating. This basic frittata has heaps of healthy veggies (you can substitute whatever you have on hand that’s fresh) and gets a nice touch of flavor from fresh basil (again, any fresh herb like dill or cilantro would also do nicely).

1 zucchini, diced

1 yellow squash, diced

1 garlic clove, minced

8 oz. portabella mushroom caps

3 eggs, beaten

1/4 cup freshly grated mozzarella (or your favorite hard cheese)

1/4 cup chopped fresh basil

salt & pepper to taste

2 tablespoons EVOO

EVOO non-stick cooking spray

Spray a large pan or skillet with non-stick spray, then heat oil on medium-high and add garlic. Saute until garlic begins to sizzle and add mushrooms. Cook for 5-7 minutes until mushrooms turn dark brown, shrink and begin to give off their liquid. Add zucchini and squash and cook another 3-5 minutes until tender.

Next, add another spraying of non-stick EVOO to the pan and ensure veggies are evenly distributed. Turn heat down to medium and pour beaten egg mixture over veggies. Add a sprinkle of salt and pepper, cover pan and allow eggs to cook for 1-2 minutes. As the top of the frittata begins to firm up, sprinkle cheese and basil on top, cover, and allow frittata to cook completely through, about another 3 minutes. Enjoy with a green salad, for breakfast, lunch, brunch or dinner!

As noted, this recipe is SUPER versatile… here are some ideas for veggies you could add or substitute:






*black beans


Other fresh herbs:




Other cheese options:





Have fun experimenting with different flavor combos! YUMaste!

Sautéing veggies
Adding the eggs
Right before it was ALL GONE!

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