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  • Writer's picturebreadandkaleenthusiast

Veggie Loaded Frittata

It did not take long for me to decide that a frittata recipe would be the first I share on Bread and Kale Enthusiast. For years frittatas have been one of my favorites because they are delicious, versatile, and can be basic or elevated depending on your ingredients. I was preferential to frittata's French cousin, quiche, growing up,

but then I released that the lack of crust meant wonderful opportunities. Sure, frittatas can be made in a traditional round pan, but you can also throw them on top of toast, bagels or english muffins, roll them up as tacos, or take them to go as muffins.

As a new mom, my veggie loaded frittata has been on repeat. This is a delicious and easy option to get in some protein and vegetables even if you have to chow down lunch with a baby in one arm. It is also perfect to meal prep and eat throughout the week for breakfast or lunch.


  • 6 eggs

  • 2 cups broccoli

  • 1 cup sliced red bell peppers

  • 1 cup sliced green bell peppers

  • 1 cup sliced onion (white or purple work)

  • 1 can (4.5 oz) chopped green chiles

  • 2 cloves (1tsp) minced garlic

  • 2 tbsp milk

  • s&p to taste

  • oil spray (I prefer Chosen Foods avocado spray or Trader Joes olive oil spray)

1) Preheat oven to 400 degrees.

2) Prepare vegetables. Cut broccoli into quarter sized pieces. Slice bell peppers and onion. I prefer thin slices, but can be made thicker if preferred.

3) Arrange broccoli on sheet pan and spray with oil of choice. Toss with minced garlic, salt, and pepper.

4) Bake broccoli for 10 minutes.

5) After 10 minutes, toss broccoli. Add the peppers and onion to the sheet pan and spray with oil and continue baking for 10 minutes.

*I like a little char to my vegetables so I broil on high for an additional 2-3 minutes, but this is optional.

6) Remove from oven and set vegetable aside.

7) Whisk eggs with 2 tbsp of milk in medium sized mixing bowl.

8) Stir in the vegetables and green chiles. Make sure it is mixed well.

9) Pour into 1 1/4 quart baking dish.

10) Bake for 20 minutes.

11) Remove from oven.

As I mentioned earlier, the great thing about a frittata is its versatility so serve this for brunch as soon as it is out of the oven, turn a slice into a taco for lunch, or portion it out for the week ahead.

I hope you enjoy this recipe as much as I do. Stay tuned for more easy, fulfilling recipes.


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