Frittata’s are traditionally made with leftovers from the previous night’s meal. That’s why this veggie frittata is perfect for a Sunday brunch! Combining simple vegetables with breakfast eggs to make the perfect meal.
This veggie frittata was made with leftover vegetables from the previous day. This means that there are plenty more combinations to choose from! Whatever vegetables you may have can be combined to make this delicious and nutritious meal. Frittata is basically the Italian version of an omelette—but packed with many more vegetables. Now let’s get cooking…
Ingredients (for a party of 2-4):
1/2 medium-sized yellow onion
1/2 zucchini
2-3 asparagus stalks
2 sliced Campari tomatoes
1-2 small Yukon gold potatoes
1/2 sweet pepper (any color besides green)
2 handfuls of baby spinach
2 tbsp of extra virgin olive oil
6 large eggs
1 tbsp of butter
2 tbsp of grated Parmesan
Salt and pepper to taste
To begin, finely chop your onion and add to a medium-to-large skillet pan with olive oil. Cook until golden brown.
Next, add your asparagus, tomatoes, zucchini, pepper, potato and spinach. Mix well together and then cover to let simmer.
Once veggies are cooked, take them out of the pan and let them cool.
In a separate bowl, mix together the eggs. Once they are well-mixed, add your veggies to the eggs and mix again.
In the pan that you were cooking the veggies in, add your butter and let it melt on medium to low heat.
Add your egg and veggie mixture to the pan and sprinkle your Parmesan on top. Cook covered on low heat for about 10 minutes.
Serve warm and cut into slices (like a pizza pie).
Let me know how your veggie frittata tastes in the comments!
