Veggie Frittata

January 15, 2016

“Fritatta”

It just sounds fancy, doesn’t it?

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This frittata came to be in an effort to mix up my lunch routine. Since I work a desk job and eat in my cube most days, packing something I can be excited about has been a lifesaver. When I have a lunch I really look forward to, I am more likely to slow down and enjoy it versus mindlessly eating while I work.

Which trust me, happens wayyyy too often.

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This frittata has totally exceeded my expectations, and I’ve enjoyed digging into it for lunches all week long. I chose to top mine with avocado and hot sauce, and paired it with fresh fruit and leftover sweet potato wedges.

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I chose to eat mine for lunch, but this would also make a wonderful brunch dish or prep-ahead breakfast option. Either way, this protein and veggie filled fritatta is a nutritional powerhouse that will not let you down!

Veggie Fritatta

Serves 4

Ingredients:

  • 8 eggs
  • 1/2 bag of kale or 1 bunch, destemmed (could sub for a bag of spinach)
  • 1/2 red onion, chopped
  • 1 can/jar of roasted red peppers; drained, rinsed, and chopped (I used Trader Joe’s  fire roasted red peppers; could sub for fresh red bell pepper)
  • Coconut or olive oil
  • Salt, pepper, garlic powder
  • Avocado & hot sauce (optional but suggested for serving)

Steps:

  1. Preheat oven to 400.
  2. Sauté veggies with a drizzle of oil in a large pan, starting with onion. Sauté until they start to soften, which will take about 5 minutes.
  3. Add in the kale. Sauté until wilted. (Note: if using fresh bell pepper, add it at this time)
  4. Add in roasted red peppers, salt, pepper, and garlic powder. Saute until veggies are soft and excess liquid has evaporated. Once done, transfer to a greased baking pan. (I used a Pyrex)
  5. Crack 8 eggs in a large mixing bowl and whisk together. Pour eggs over the veggie mixture and distribute evenly.
  6. Place the pan in the oven and bake for 15 minutes. Note – all ovens are different and cook at different speeds, so check the fritatta after baking by sticking a fork in the middle and seeing if the inside is cooked and not clear or liquid-y.
  7. Once cooked, turn the oven to broil mode and broil for an extra 3 minutes. 
  8. Serve with hot sauce and avocado!

Enjoy!

XO, Bailee

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2 Comments

  • Reply Kimberly Garwood January 15, 2016 at 2:51 pm

    Bailee, this looks amazing! Dad and I need to make this for our lunches! ☺

  • Reply Kimberly Garwood January 15, 2016 at 2:51 pm

    Bailee, this looks amazing! Dad and I need to make this for our lunches! ☺

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