All the veggies come together to make this breakfast dish hearty and delicious! Paired with a little salad, this is a perfect lunch or dinner. Dairy-free, gluten-free, vegetarian.
Perfect for a breakfast on-the-go, brunch with friends, or a breakfast-for-dinner main meal, this egg dish is stuffed with veggies for extra flavor and antioxidants. Easy to make ahead and reheat for convenience!
Frittata makes an amazing make-ahead breakfast or, when paired with a salad or a piece of crusty bread, a yummy lunch or dinner. We eat them year-round in my house! This flavor combination is a family favorite, but feel free to swap these veggies for any that you have in the house or that sound great to you.
In this recipe, we’ve reduced the number of egg yolks in the dish by about half. Have you tried this with other egg dishes? You probably won’t notice a difference but you will save yourself some calories and cholesterol! Just remember that egg whites are about half as much volume as the whole egg, so your total whole eggs would be 6 and your total egg whites would be 12. Which do you prefer– all whole eggs or split in half? It’s delicious either way!
Give this recipe a try, and let us know what you think!
This can be made using 12 eggs. To reduce the volume of yolks without changing the taste very much, we recommend making it with 12 eggs whites and 6 whole eggs. (You need double the whites because one egg white is half the volume of one egg).
Feel free to use any veggies that you have in your house! We love the pepper, green, mushroom combination.
Hi, I’m Ashley! I’m a Mom of 3 little people, a Mediterranean Diet enthusiast, and a business expert. Any day of the week, you will find me in the kitchen cooking up festive new recipes using Mediterranean Diet principles. I love breakfast for dinner, long days at the beach, the perfect glass of wine, and spontaneous adventures. Originally from Atlanta, I now fondly call Virginia my home.