My Favorite Veggie-Filled Frittata

Who loves eggs? I don't know about you, but I eat them nearly every single day. They are a cheap, and easy breakfast loaded with protein, vitamins (A, B6, B12, D, E, & K), and Folic Acid. So really though. What's not to love??

The great thing about eggs is that they also are incredibly versatile. You can prepare them in so many different ways and pair them with just about anything under the sun. 

One of my favorite ways to eat eggs is in a frittata. It tastes a bit more luxurious rather than just simply scrambled with a piece or two of gluten free toast. The best part about frittatas though is that you can prep them in advance and freeze them --- perfect if you're always on the go!


And let's be honest - who isn't these days. So load up the fridge with a carton and grab a pen and paper --- and start taking notes. Here's what you need to make my favorite veggie-filled frittata.

Veggie-Filled Frittata

Serves 4 (aka eat one now freeze the rest)




  • 4 large whole eggs
  • 3 large egg whites
  • 1 cup of milk (I use plain, unsweetened almond #lactoseintolerant)
  • 1 tsp of dijon mustard
  • 1/4 cup of onion (diced)
  • 1 cup of broccoli (chopped)
  • 1 cup of zucchini (chopped)
  • 1 cup of portabella mushrooms (chopped)
  • 2 handfuls of spinach
  • 1/4 cup of sun-dried tomatoes
  • 2 tsp of basil
  • 1 tsp of oregano
  • salt and pepper
  • 1/4 cup of feta if you can eat cheese ***


  • Grab a bowl and whisk together your eggs, egg whites, milk, and the dijon mustard. Then set this off to the side. Then you will gather all of your veggies and start chopping! Once you finish chopping go ahead and turn on your oven. Preheat it to 325.
  • From here, grab your skillet (make sure it's oven-safe!). Grease it down with some cooking spray/coconut oil and cook your diced onions down on medium-high heat over a skillet. Once those become translucent throw in your chopped veggies. Let these soften and cook them for about 3-4 minutes. 
  • Next, pour your egg mixture over the top of your veggies on the skillet. Then you can sprinkle on your sun-dried tomatoes, herbs, and (cheese if you please). 
  • From here, turn the heat down to medium and cover your skillet with a lid. Let this cook until the frittata firms up on the bottom -- about 5 minutes.
  • Then put that bad boy into your oven for about 10-15 minutes so it fully cooks through.
  • Lastly, take it out and let it cool. Go ahead and cut it into fours to eat now or save for later --- and ENJOY!