Loaded Veggie Breakfast Frittata

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Published: 1/13/2020

This kid-friendly frittata is packed with vegetables for a healthy start to the day.

Serves: 8 Save

Ingredients (9)

  • 1/3 cup olive oil
  • 1 medium onion, diced
  • 1 medium potato, diced
  • 1 small zucchini, diced
  • 1 cup broccoli florets
  • 1 teaspoon salt, divided
  • Freshly ground black pepper
  • 10 eggs
  • 1/2 cup shredded Gruyère, white Cheddar or Parmigiano Reggiano cheese

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Heat olive oil in a large cast-iron or nonstick skillet. Add onion and cook 2 minutes. Add potato, zucchini and broccoli. Cook, stirring frequently, until vegetables are tender. Add 1/2 teaspoon salt and pepper.
  2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegetables and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are completely set. Cut into wedges.