Here’s a fabulous breakfast recipe that is packed with veggies: Very Vegetable Frittata
The most horrible thing about eating healthy is trying to figure out something enjoyable to have for breakfast each day. Cereal is out of the question- too many useless carbs to start the day in a bad way. I’ll occasionally eat oatmeal, but since I don’t like it without a boatload of sugar… it’s not such a great choice either. Eggs are the obvious, favorite choice… but I have to get creative with the way that I make them.
I have been buying Eggland’s Best Eggs for years now, and this year I have the privilege of partnering with Eggland’s Best to share recipes with my readers. Compared to ordinary eggs, each Eggland’s Best egg contains 25% less saturated fat, 4 times more vitamin D, double the heart-healthy Omega-3s, 3 times more vitamin B12, 38% more lutein and 10 times more vitamin E. Their hens are fed an all-vegetarian diet with no added hormones, antibiotics or steroids. For more information, you can visit EgglandsBest.com.
If I can somehow incorporate a bunch of veggies into my breakfast, my body feels like it has gotten a great start to the day. A frittata is the best way to add as many vegetables to breakfast as possible! This frittata has FIVE CUPS of veggies in it, a small amount of cheese, 4 whole Eggland’s Best eggs and three Eggland’s Best egg whites.
A frittata is a four-serving meal. My husband and I love to eat a frittata for breakfast, and we save the second two servings to eat for lunch the following day.
There are a couple of ways to eat my vegetable frittata… you might love it served over a bed of arugula that has been tossed with olive oil and meyer lemon juice (my favorite)… and it’s equally good with a couple of spoonfuls of mango salsa on top. Eggs are a healthy way to start the day- they’re low in cholesterol, saturated fat and calories… and they contain a good amount of protein to help you feel full. Follow Eggland’s Best on Facebook, Instagram, Pinterest and Twitter.
Very Vegetable Frittata
- 4 large eggs
- 3 large egg whites
- 1 cup nonfat milk
- 1 tablespoon chopped chives
- 1 teaspoon Dijon mustard
- ⅓ cup finely chopped onion
- 1 cup chopped mushrooms
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped zucchini
- 1 cup halved cherry or pear tomatoes
- ⅓ cup crumbled feta cheese
- salt and pepper, to taste
- arugula, for serving (completely optional)
- In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
- In a 10 to 12 inch ovenproof nonstick skillet, spray with cooking spray and heat to medium high. Sauté onion until softened, about 2 minutes. Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Sauté until slightly softened, another 3 to 4 minutes.
- Whisk the egg mixture again, then pour over the vegetables. Sprinkle tomatoes and feta cheese on top. Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm, 8 to 10 minutes. Preheat the oven broiler.
- Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top, about 5 minutes (watch closely). Cut into 4 wedges and serve immediately over a handful of arugula, if desired.
Here are a few more frittata recipes you might enjoy:
- One Pan BLT Skillet Frittata by The Cookie Rookie
- Onion, Bacon and Spinach Frittata by RecipeGirl
- Easy Spinach and Tomato Frittata by Averie Cooks
- Hearty O’Brien Frittata by RecipeGirl
Disclosure: This recipe was created in partnership with Eggland’s Best. I only write about products that I already use in my kitchen- and this is one of them! RecipeGirl.com maintains full editorial control of the content published on this site. As always, all thoughts, opinions, and enthusiasm for products are entirely my own.
This is such a great recipe Lori. It’s the perfect way to start the day. Nothing better than a frittata for breakfast, other than one chock full of vegetables. My hubby would love this, he’s a serious egg lover. I’m not sure if they carry this brand in Canada or not, I’ll have to peek. Or pick some up next time we’re in the states.
I could eat this three times a day! Yum!
I eat eggs nearly every day. This looks like a great recipe to make early in the week, for easy breakfasts or with a salad for lunch!
LOVING all the veggies happening in this fritatta! I eat eggs most days for lunch and am always looking for new ideas. 🙂
I would definitely love to start my day off with this frittata! And I love the idea of saving the leftovers for lunch the next day.
This looks like one packed frittata! Love that that flavor you have packed into this baby…yum!
I love frittata because it can be a breakfast, lunch or dinner. This veggie version looks so Springy and colorful. Love it!
LOVE this! Frittata is often a go-to dinner for us and I love how jam packed this is one is with all those gorgeous veggies.
Love how loaded with vegetable this gorgeous frittata is, Lori!
This is a great idea! I love starting my day with something savory and filling!
This looks SOOO amazing. It’s going on my to-make list for next week, for sure! Maybe even tomorrow!! 🙂
Eggs are my favorite breakfast! I love frittatas…this looks fabulous, and a great way to add more veggies into your day!
Anyway that I can get my kids to eat veggies! Love this idea for sure!
I’ve been on a crustless quiche kick lately and I really love this low carb vegetable frittata. It would be lovely for dinner too!
This is EXACTLY how I like my eggs! It looks delicious!!
Oh, my, this is my kind of breakfast! You can never have enough veggies! And what a great healthy breakfast!