vegetable frittata…


I have been on a recipe kick lately. I cook every night, but some weeks I feel more inspired to branch out and this has been one of those weeks. As always, I lean towards quick, easy and healthy dinners that will fill us up. Vegetable Frittata is a dish I learned from my mom and I completely forgot about how much I love it! It is great for a quick weeknight dinner and an easy dish to entertain friends. The best part is that it is packed with protein, fiber and a bunch of other good stuff that will satisfy you while keeping you (and by you I mean me) on track for that bikini bod!

Vegetable Frittata
  1. 2 small cloves of garlic, minced
  2. 1 head broccoli, cut into small florets
  3. 5 stalks of asparagus, diced
  4. 1 (6.5 oz.) jar of grilled artichokes
  5. 8 eggs
  6. 1/2 c. parsley, minced
  7. 3/4 c. parmesan cheese
  8. Salt & pepper, to taste
  9. Red chili flakes, to garnish
  10. Olive oil
  1. Preheat the oven to 350ºF.
  2. Heat up a sauté pan to medium and coat the whole thing, even the sides, in olive oil. If you have a nonstick pan, use that.
  3. Add minced garlic and cook until fragrant.
  4. Add asparagus, broccoli and artichoke hearts and cook until slightly tender.
  5. In another bowl, add eggs and whisk together with the minced parsley, half of the parmesan, salt and pepper.
  6. Arrange the vegetables, so they lay flat in the pan and add the egg mixture. Push down whatever vegetables are sticking out.
  7. Top with the rest of the parmesan cheese.
  8. Cook on medium until the outer edge is cooked.
  9. Put into the oven until the frittata is fully cooked, 15-20 minutes.
  10. Allow to cool for a few minutes and top with chili pepper flakes.
  11. Enjoy!
  1. Feel free to adjust what vegetables you use based on preference and what is in season!
Lair Cake.