Vegetable Frittata

A frittata is basically an easy-to-make crustless quiche. Frittata is the perfect way to get more vegetables into your meal and is delicious as breakfast, lunch or dinner. I created this recipe for Levels Health and I am so happy to share it with you!

Prep time: PT10M

Cook time: PT25M

Rating

5 stars (1 reviews)

Keywords

egg recipe, frittata, low carb breakfast, vegetable frittata, vegetables

Ingredients

12 eggs
1 tsp sea salt
½ tsp pepper
2-3 tbsp avocado or olive oil
1 medium yellow onion (diced)
1 cup celery root (small dice (½ bulb))
1 cup zucchini (small dice (1 medium zucchini))
1 cup asparagus (cut into ¾" pieces (about 12 stems))
1 cup kale (minced (about 2 leaves))

Steps

Preheat the oven to 350 F
Heat oil in a 12" cast iron skillet over medium heat.
Saute onions in heated oil until translucent but not brown, about 3 minutes.
Add celery root and cook until soft, stiring occasionally.
Add zucchini and cook until soft, continuing to stir so the vegetables cook evenly.
Add asparagus and cook until bright green.
Add kale, stirring so the vegetables are well mixed.
In a bowl, whisk the eggs and season with salt and pepper.
When the vegetables are soft, gently pour in the eggs.
Turn the heat off the stovetop and transfer the skillet to the oven to bake. The skillet will be hot, so be very careful.
Bake until golden brown, approximately 15-20 minutes.
Sprinkle with minced parsley and serve warm with a side salad.

Nutitrion

Serving Size: 1 serving
Calories: 198 kcal
Carbohydrates: 7 g
Protein: 13 g
Fat: 13 g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 327 mg
Sodium: 547 mg
Sugar: 3 g
Unsaturated Fat: 9 g