Packed with fresh, colorful veggies and protein-rich eggs, this dish is sure to keep you fueled and satisfied until lunchtime. Whether you're cooking for a crowd or enjoying a lazy Sunday brunch by yourself, a vegetable frittata is a versatile and easy option that never disappoints. Plus, with endless vegetable combinations to choose from, you can switch it up and never get bored.
Veggie Omelette or Frittata
Veggie Omelette or Frittata
1
10 minutes
10 minutes
Breakfast
Packed with fresh, colorful veggies and protein-rich eggs, this dish is sure to keep you fueled and satisfied until lunchtime. Whether you're cooking for a crowd or enjoying a lazy Sunday brunch by yourself, a vegetable frittata is a versatile and easy option that never disappoints. Plus, with endless vegetable combinations to choose from, you can switch it up and never get bored.
Ingredients
3 egg whites, if using entire egg only use 2
¼ cup bell pepper, diced
¼ cup white or sweet onions, diced
¼ cp cherry tomatoes, sliced in halves
3 white or cremini mushrooms* (level 2)
1 fresh, basil leaf optional
1 tsp Siete hot sauce, optional
½ cup Betr marinara
Directions
Crack your eggs, separate and whisk whites together with a pinch of salt and pepper, and any other seasonings you'd like to add and set aside
Use a medium or large skillet and wipe with an oiled paper towel using grape seed or coconut oil, then heat to medium
Add chopped peppers and onions and sauté your vegetables until they become soft and cooked through, about 5 minutes. If using mushrooms (for Level 2 only), add to mix after 3 minutes
Reduce heat to Medium Low and pour the eggs in , letting them fill the bottom of the pan and flow around the veggies
As the eggs cook, gently lift up the edge in 2 or 3 spots around the outside with a spatula and let uncooked egg flow down and under the omelet
Once egg is cooked through, make sure it is loosened from the pan and gently slide it out onto a plate (tilting the pan toward the plate to let gravity help in the process). Fold in half and enjoy
