Vegetable Frittata with Goat Cheese

May 9, 2016

I have a goal to eat more vegetables. For some this may be an easy task, but for me I am always trying to add more veggies to my day. They are the miracle food! I love this combination of eggs, veggies, goat cheese and fresh herbs. The best part is, you can add whatever vegetables you want to this recipe and make the most delicious frittata. Last time I made this I used lots of tomatoes and spinach. Add basil and goat cheese and BAM…you have the perfect meal! And don’t think this is only for breakfast. I’ve made this for dinner too and my kids loved it. So so good!


2 tablespoons extra virgin olive oil or coconut oil

1 medium sweet onion, peeled and sliced thin

4 cloves of garlic, chopped

2 green onions, chopped (optional)

1 medium zucchini, sliced thin

6 asparagus, trimmed and sliced thin

8-10 small cherry tomatoes

8 eggs

2 tablespoons water

4 tablespoons goat cheese

2 tablespoons fresh basil, finely chopped

4 sprigs of thyme

Salt and pepper


Preheat oven to 375


Collage 1

Heat the oil in an 8-10 inch skillet over medium high heat. Add sliced onions and a pinch of salt, garlic, and sweat the onions down for about 6-8 minutes. Then add the zucchini, tomatoes, and asparagus, (or vegetables of choice.) Add another pinch of salt and pepper. Cook for another 2 minutes.

Collage 4

Whisk eggs and water together with a pinch of salt and fresh cracked pepper. Remove vegetables from pan and pour into the egg mixture. Add chopped herbs and mix. Spray cooking oil over a pie pan and pour in egg mixture. Spread 4 tablespoons of goat cheese evenly on top.

Collage 5

Bake in the oven for about 20-25 minutes or until the eggs are set. Top with fresh herbs if desired and dig in!

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