Are you looking for a quick and easy breakfast to make for a crowd? And BTW – is healthy AND paleo AND Whole30 friendly? This vegetable frittata is sure to please. It sounds and looks fancy, but it’s so easy to make. Trust me!
I’ve always been intimidated with the frittata, and was nervous to give it a whirl. It’s easy. Seriously. Easy. You can fancy it up of course, but I’m all about quick and easy.
The catalyst for making this was to participate in the Food Desert Challenge. I wanted to make a healthy breakfast with leftover vegetables. You can use leftover vegetables, frozen or fresh vegetables.
The key is to ensure that the entire surface of the cast iron skillet is coated with olive oil. You heat it over the stove top, and then cook it in the oven. If you really want to get wild and crazy, you can place it under the broiler for the last couple of minutes. I know, right?!?!?
I actually had to look up the difference between a frittata and a quiche. I guess the quiche is made with cream and goes directly into the oven. But hey… quiche is soooo 1980. Frittata is much more fun to say!
Click on the recipe card to open a new window for a printable version.
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Love, hugs, and real men eat frittatas too!HERE.