Vegetable Frittata

Uncategorized / Saturday, August 30th, 2014


There are a few things I look forward to on the weekends. Apart from sleep, outings, and friends, I really enjoy a good brunch. If it’s not out at a restaurant, I like to take my time and make a delicious brunch at home. Breakfast food during the week is usually planned and a little rushed for me, as for most people, so on the weekends I like to make it special. Here is a vegetable frittata recipe that is both dairy-free and gluten-free. Frittatas are great because you eat a lot of vegetables, it’s easy to make, and you really can’t go wrong. You can really put almost anything in them.


Ingredients measure for an 8 inch glass baking dish. You can use any dish size and just adjust eye your ingredients.

Bake at 350 for 20-30 minutes


– 7 Cage-Free Organic brown eggs

– 3 Russet Potatoes

– 1 Red Bell Pepper

– 2 Vine Tomatoes (seeded)

– A Handful of Crimini Mushrooms

– 1 Small yellow onion

– 2 Cups of fresh Spinach

– 1 clove of chopped garlic

– Coconut Oil

– Earth Balance vegan “butter”

– Ground Pepper to taste

– Himalayan Salt to taste

– 1 tbls Herbes de Provence


You want to sautee all of your vegetables before adding them in the egg mixture. Peel and slice the potato into round, thing pieces. You can then either sautee them on the stove, or roast them in the oven. I sautee them on the stove because it’s a bit faster. Add some coconut oil to a hot pan and place them in. Add some earth balance to give them a bit of a buttery flavor. Sprinkle some salt, pepper, and herbes de provence, and let cook until soft. Set aside.

Now, cute and sautee all of your other vegetables in the coconut oil and season.

Now, you can start building your frittata. Place all of the cooled down potato pieces in the bottom of the glass container and make a potato lining on the edges. (This will make it easy to cut).

Add your beaten eggs, and vegetables inside and adorn with some more potato pieces on top. Sprinkle with the herbes de provence seasoning, a pinch of salt, and a pinch of ground pepper.

Bake for 20-30 minutes at 350.


What do you put in your frittata?






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