The Recipes

Vegetable Frittata

Serves: 2-4      Time: 20 minutes


- 3 eggs, beaten

- splash of milk or almond milk

- pinch red pepper

- 1/2 c. sliced mushrooms

- 1/2 c. broccoli florets

- 1/2 c. sliced zucchini

- 1/4 c. onion, diced

- scallion, chopped for garnish

- salt, pepper, cooking spray


Preheat the oven to 400 degrees.

Whisk together the eggs and milk. Add the crushed red pepper and season with salt and pepper. Set aside.

Heat a small oven-safe pan on the stove and spray with cooking spray. Add the mushrooms and let them cook for 3-4 minutes, then add the broccoli and onions. Season lightly with salt and let them cook for 1-2 minutes before adding the zucchini.

After two more minutes, pour in the egg mixture. Cook for 2-3 minutes; until the edges start to set up. Transfer to the oven and bake for 12 additional minutes.

Let the frittata rest, then slice and sprinkle with the scallions. I like a few dashes of hot sauce, but that's just me! Can be served warm or room temperature.