Veggie Frittata

A veggie frittata is basically an omelette without having to worry about all of the flipping and folding in half of the eggs which can be a nightmare if you are trying to make one on your own at home. With that being said, it does not sacrifice all of the deliciousness that an omelette can be though. A frittata can literally be whatever you want it to be. Personalize it to your liking by using this recipe as a guide or if you want to make it exactly like this one then power to you! Either way, you will create an amazing and nutritious breakfast to start your day. Not a breakfast person? Eat it for lunch! Heck! Eat it for dinner if you want to!

I would LOVE to see your frittata creation so if you do decide to make one, take lots of pictures and videos and don’t forget to tag me on social @casi_jackson

Let’s get into it!

INGREDIENTS:

Olive Oil

1/2 small Yellow Onion, diced

2 Cloves Garlic, minced

1/2 large Zucchini, quartered

Handful Cherry Tomatoes, halved

Handful of Mixed Kale & Spinach Mix

5 large Eggs

Salt

Pepper

Fresh Basil Leaves, for topping (optional)

INSTRUCTIONS:

1. Heat olive oil over medium heat in a small skillet.

2. Add onion, garlic, zucchini, and tomatoes and sauté for about 5 minutes. You want the zucchini to start to become soft.

3. Add in the spinach and kale mix along with some salt and pepper and let cook for an additional minute or 2. Stirring occasionally.

4. While your veggies are cooking. In a small separate bowl whisk together the eggs. Add some salt and pepper to that mixture as well.

5. Next add your eggs to the small skillet with the rest of the veggies. Incorporate all ingredients by mixing them together at first. Once they are mixed together, let the skillet cook, untouched for about 3 minutes.

6. Place your skillet in the oven and BROIL on high for an additional 3 minutes to finish off the cooking of the eggs. Make sure you take your skillet out using a mitt because the handle will be VERY HOT.

7. Let cool for a little bit. Maybe top with some fresh basil leaves if you have that on hand and ENJOY!