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Garden Vegetable Frittata

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A frittata is essentially a quiche without a crust. Full of protein and vegetables, this versatile dish can be eaten for breakfast, lunch or dinner.

I love to serve my frittata topped with arugula and avocado or a side salad of mixed greens.

Garden Vegetable Frittata
Print Recipe
A frittata is essentially a quiche without a crust. Full of protein and vegetables, this versatile dish can be eaten for breakfast, lunch or dinner with a side salad.
Servings Prep Time
4 servings 5-10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5-10 minutes
Cook Time
25 minutes
Garden Vegetable Frittata
Print Recipe
A frittata is essentially a quiche without a crust. Full of protein and vegetables, this versatile dish can be eaten for breakfast, lunch or dinner with a side salad.
Servings Prep Time
4 servings 5-10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5-10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350F.
  2. Heat olive oil in a cast iron frying pan. Sauté onion and zucchini for 3-4 minutes. Toss chopped chard into the pan and stir until slightly wilted.
  3. Whisk together eggs, milk, salt, and pepper in a mixing bowl.
  4. Pour egg mixture into frying pan and let cook for 1-2 minutes. Transfer the frying pan into the oven and bake for 15-17 minutes or until eggs are fully set.
  5. Serve with fresh arugula and avocado.
Recipe Notes

This dish can handle any veggies you've got in the fridge. Use leftover potatoes, peppers, mushrooms...

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