Fresh Veggie Frittata
This fresh veggie frittata is very simple to make and is perfect for entertaining. It can be served hot out of the oven or at room temperature, so it works well on a buffet or for a plated meal. Almost any vegetable can be used for this recipe so feel free to experiment. It is a great way to use up left over vegetables. For breakfast, this fresh veggie frittata is a great way to start your day off right and sneak in another serving of veggies. My kids love it when I cut it into wedges because it makes them feel as though they are having pizza for breakfast. This fresh veggie frittata is also great to make up on the weekend and save the rest for the next day. It reheats well so you can pack it up and take it to work if you are in a rush. Enjoy how easy it is to make a good frittata!
- Yield: 4 1x
- Category: Breakfast & Brunch
- Cuisine: Italian
Ingredients
Scale
- 3 cloves Garlic (minced)
- 1 zucchini (sliced )
- 1 orange bell pepper (sliced)
- 8 eggs (preferably pasture raised organic eggs)
- 1 tsp Dry Oregano (hand crushed)
- 2 tbsp fresh cilantro leaves (chopped)
- 1 tsp smoked salt
- freshly ground pepper (to taste)
- 2 tsp Avocado oil
- 1 small ripe avocado (sliced)
Instructions
- Set a large oven proof skillet over medium heat and add the avocado oil to the pan. Add the garlic and saute for one minute until it is translucent. Be careful that the garlic does not burn.
- Add the zucchini to the pan with the garlic and season it with some of the smoked salt. Saute approximately 5 minutes until the zucchini is soft. Add the bell pepper to the pan and saute 2 minutes more.
- Add the eggs to the same pan on top of the veggies and scramble the mixture slightly to incorporate the veggies and the eggs. Let the mixture settle and cook. Season the eggs with the dry oregano and the rest of the smoked salt. Season with some freshly ground black pepper as well. Continue cooking the eggs over medium heat until they are set on the bottom and still loose in the center.
- Set your broiler to high heat. When the broiler is hot, carefully place the pan with the frittata in it under the broiler and let it cook until the egg mixture is golden brown and puffed a bit. Approximately 3 minutes.
- Carefully remove the pan from the oven and let it stand for a minute. Using a pizza cutter, slice the frittata into wedges and garnish with the fresh cilantro and avocado slices. Enjoy.
Fresh Veggie Frittata – This fresh veggie frittata is very simple to make and is perfect for entertaining. It can be served hot out of the oven or at room temperature, so it works well on a buffet or for a plated meal. Almost any vegetable can be used for this recipe so feel free to experiment. It is a great way to use up left over vegetables. For breakfast, this fresh veggie frittata is a great way to start your day off right and sneak in another serving of veggies. My kids love it when I cut it into wedges because it makes them feel as though they are having pizza for breakfast. This fresh veggie frittata is also great to make up on the weekend and save the rest for the next day. It reheats well so you can pack it up and take it to work if you are in a rush. Enjoy how easy it is to make a good frittata! – Garlic (minced), zucchini (sliced ), orange bell pepper (sliced), eggs (preferably pasture raised organic eggs), Dry Oregano (hand crushed), fresh cilantro leaves (chopped), smoked salt, freshly ground pepper (to taste), Avocado oil, ripe avocado (sliced), , Set a large oven proof skillet over medium heat and add the avocado oil to the pan. Add the garlic and saute for one minute until it is translucent. Be careful that the garlic does not burn.; Add the zucchini to the pan with the garlic and season it with some of the smoked salt. Saute approximately 5 minutes until the zucchini is soft. Add the bell pepper to the pan and saute 2 minutes more. ; Add the eggs to the same pan on top of the veggies and scramble the mixture slightly to incorporate the veggies and the eggs. Let the mixture settle and cook. Season the eggs with the dry oregano and the rest of the smoked salt. Season with some freshly ground black pepper as well. Continue cooking the eggs over medium heat until they are set on the bottom and still loose in the center. ; Set your broiler to high heat. When the broiler is hot, carefully place the pan with the frittata in it under the broiler and let it cook until the egg mixture is golden brown and puffed a bit. Approximately 3 minutes. ; Carefully remove the pan from the oven and let it stand for a minute. Using a pizza cutter, slice the frittata into wedges and garnish with the fresh cilantro and avocado slices. Enjoy. ; ; – – Breakfast & Brunch – Italian – Dairy Free – Gluten Free – Low Carb – Paleo – Vegetarian