Vegetable Frittata



  • 1 cup of broccoli
  • 1/2 cup carrots, diced
  • 1/2 cup zucchini, sliced
  • 1/2 cup mushrooms, diced
  • 1/2 cup cherry tomatoes, halved
  • 4 eggs (I used two egg whites)
  • 1/2 cup red bell pepper, diced
  • 1 cup kale leaves, chopped
  • 1/2 onion, diced
  • 2 tablespoon fresh parsley
  • 1/2 TBSP garlic salt
  • 1/2 TBSP dried basil
  • salt and pepper
  • Hot sauce ( I used Franks Red Hot)


  1. Add olive oil to a skillet and place on medium heat. Add broccoli, mushrooms, tomatoes and carrots and sautee under tender, about 10 minutes. Add in onions and red bell pepper, sautee for 5 minutes. Add in zucchini and saute for 1 minute
  2. Lower heat and add in egg mixture. Add hot sauce, garlic salt, basil, salt and pepper and half parsley to the eggs. Cover skillet with a lid and let cook for 5 minutes. Once 5 minutes is up, take a plate and place the plate face down on the frittata. Flip the skillet over so that the frittata is on the plate. Place the frittata back into the skillet and cook the uncooked side for 5 minutes uncovered.
  3. Remove from skillet and add in rest of the parsley
  4. Enjoy!

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