VEGGIE FRITTATA {gf, df}

This fluffy frittata is the perfect brunch food for your friends or family. BUT, this dish does not have to be limited to breakfast! It also makes a beautiful dinner or side dish. I am all about the eggs-for-dinner movement. Plus, it’s beautiful and no one will be able to tell how easy it was to make! 

Veggies frittatas are the perfect way to clean out the crisper. Use leftover veggies, odds-and-ends, or whatever seasonings you have in the fridge! I used a small, personal sized cast iron pan for this recipe. But feel free to double the recipe and use a medium sized pan or baking dish for a bigger {or hungrier!} crowd.

Prep time: 10 minutes
Total time: 30 minutes
Yields one fluffy frittata for two


What you’ll need: 

2 egg
2 egg whites
2 tbsp of unsweetened nut or dairy milk 
1/2 diced sweet onion 
1/2 cup cherry tomatoes
1 healthy handful of spinach 
2 cloves garlic 
1/4 tsp black pepper
1/8 tsp salt
any other veggies or seasonings of choice 


What you’ll need to do:

1. Preheat oven to 350.
2. Dice finely onion and garlic cloves. Slice cherry tomatoes in half.
3. Sauté diced onions in a well oiled {small sized} pan cast iron pan until translucent. Then add spinach and sliced cherry tomatoes for a quick sauté. {note: if you don’t have a cast iron pan you can bake with, simple transfer veggies to a baking dish and then continue with the steps below}
4. Whisk 2 eggs and 2 egg whites. Add milk of choice, salt, pepper, and desired seasonings! 
5. Pour egg mixture over veggies in cast iron skillet or a baking dish. 
6. Pop the whole thing in the oven at 350 for 20 minutes.

Top with fresh arugula, more tomatoes, or your favorite cheese! Perfect for a quick yet elegant breakky or dinner.

In health, 

Molly