If you’re like me – breakfast can sometimes be a challenge. It’s not that I intentionally plan to miss breakfast, or fuel with something that doesn’t fill me up… I simply sometimes feel as though I can’t find the time to prioritize something nourishing. Eggs are a wonderful source of protein, vitamins, and minerals. Pairing eggs with your favorite mix vegetables and herbs makes them unstoppable! Prep this simple veggie frittata at the beginning of the week and enjoy a slice each morning to start your day on the right foot! 


  • 3-4 cups of veggies*, chopped 
  • 2 Tbsp. olive oil 
  • ½ tsp. sea salt 
  • ½ tsp. black pepper 
  • 8 eggs 
  • ½ cup cow’s milk (optional, for a fluffier frittata) 
  • OPTIONAL: Cheese (feta, goat, fontina, parmesan), avocado, fresh herbs 

*Use a mix of your favorite colorful vegetables! If you need some inspiration, here are a few ideas to get you started! 

Mushroom & Leek FrittataSpring Veggie FrittataGreek Frittata
Red Onion 
Frozen Peas 
Shredded Sweet Potato 
Cherry Tomatoes 


  • Knife
  • Cutting board
  • Cast iron skillet (or another oven-safe skillet)
  • Spatula
  • Mixing bowl
  • Whisk


  • Preheat oven to 375F. 
  • Chop your vegetables into bit-size pieces. 
  • Heat a large oven-safe skillet over medium-high heat. Add your veggies to cook, starting with those that cook the longest (root vegetables) and progressing to those that cook for the shortest amount of time (greens, tomatoes). Once all of the vegetables are cooked, turn the heat down to low. Season to taste with kosher salt and black pepper. 
  • Add eggs to a mixing bowl and whisk thoroughly until nice and frothy. Mix in the milk and stir until combined. 
  • Pour the egg mixture into the skillet. Turn the heat under the skillet to medium and cook for 3-5 minutes or until the egg begins to set around the edges; this will look slightly cooked. No stirring! 
  • Transfer the skillet to the oven. Bake 12 – 15 minutes or until the eggs are fully cooked; you will know it’s fully cooked when you shake the dish and the center is hard (no liquid moves). 
  • Once cooked, turn pan upside down onto a cutting board to release the frittata. Cut into wedges like a pie. 

By: Aubrey Redd, MS, RDN, LDN 

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