Healthy Vegetable Frittata – a delicious breakfast that is Dairy-Free, Paleo and Whole30!
This post is sponsored by Love Beets®, but the opinions are my own.
Vegetable Frittata
Can’t wait for you guys to make this for breakfast!!!
If you are looking for a way to liven up your traditional frittata you are going to LOVE this recipe!!! Packed with all the delicious veggies, but my favorite part is the beets! I absolutely LOVE their flavor and how they compliment the butternut squash, kale and mushrooms. The flavors are so fresh and earthy – you guys are going to absolutely love it! Plus, did you guys know that beets are packed full of amazing nutrients like folate, betaine and silica? All the more reason to add them to all your breakfast! Love Beets® make using beets so easy and simple – they are always stocked in my fridge!
Best veggies for Vegetable Frittata
Feel free to add any other veggies you would like to this veggie frittata! Here is a list of ideas:
- Butternut squash
- Sweet Potato
- Russet Potato
- Spinach
- Kale
- Mushrooms (of any kind)
- Beets
- Parsnip
- Zucchini
- Broccoli
- Broccolini
- Shaved brussel sprouts
- Asparagus
- Green beans
How long does Vegetable Frittata last in the fridge
Store the vegetable frittata in an airtight container in the refrigerator for 3-5 days. It re-heats nicely in the microwave or oven!
Other recipes you might like:
- Stuffed Sweet Potatoes (make-ahead breakfast)
- Ultimate Healthy Breakfast Casserole
- Whole30 Lox Breakfast “Toast”
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest!
Print
Healthy Vegetable Frittata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stove
- Cuisine: American
Description
Healthy Vegetable Frittata – a delicious breakfast that is Dairy-Free, Paleo and Whole30!
Ingredients
- 1 tablespoon avocado or olive oil
- 1–2 tablespoons minced shallot
- 1–2 teaspoon minced garlic
- 1 cup butternut squash, cubed
- 1 cup (packed) fresh kale, chopped
- 1 cup sliced mushrooms (halve any really large slices) – use any kind you want
- 3–4 Love Beets Organic Mild Vinegar Beets, cubed
- 16 eggs, whisked
- salt and pepper
Instructions
- Add oil to 10-12 inch cast iron skillet, bring to medium high heat and swirl to coat the pan.
- Add garlic and shallots, move around until they become fragrant and cook down slightly, about 1 minute.
- Add butternut squash and move around the pan allowing to cook slightly, about 3 minutes.
- Add kale and mushrooms, moving around pan and allowing to cook, about 1-2 minutes.
- Meanwhile whisk together eggs and 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add beets to the skillet and pour egg mixture over top.
- Turn heat down to medium low.
- Use a spatula to separate the egg as it cooks from the side of the pan. Once the egg starts to fully cook around the outside, you can carefully use the spatula to gently pull the egg away from the side of the pan and then tip the pan in that direction, allowing the uncooked portion of the egg to pour into the open space and cook more quickly. Continue doing this periodically and allowing the egg to cook until just the top layer remains uncooked.
- Place under broiler (second highest rack) and watch very carefully until the top just starts to brown and the egg is fully cooked.
- Remove and let sit for 10 minutes.
- Serve and enjoy!
Notes
- Serving suggestion: if you aren’t concerned with Whole30/Paleo you can sprinkle some crumbled goat cheese on top!
Keywords: vegetable frittata
Leave a Rating & Comment