Try this superfood veggie frittata for an easy way to seriously kick-up your breakfast nutrition. One recipe makes enough frittata for 4 breakfasts or any other meal on the go! Add this to your weekly healthy meal prep.
(Scroll down for interactive recipe card, instructional video and more!)
1 tbsp. virgin coconut oil
2 cloves garlic
1 medium zucchini, sliced
½ bunch asparagus, cut into manageable pieces
½ red bell pepper, diced
1 cup cooked white beans
6 omega-3 eggs
2 cups Tuscan kale, julienned (about ½ bunch)
1 tbsp. rosemary, chopped
¼ cup parsley, chopped
½ tsp. sea salt
½ tsp. black pepper
Preheat oven to 450 farenheit. Heat the oil in a 9-inch oven-proof sauté pan.
When the oil is hot, add the garlic, stir for a few seconds, then add the zucchini, asparagus, and peppers. Sauté for about 7 minutes.
Add the beans, stir in, and cook for another 5 minutes.
Add the eggs, mix into the vegetables, and then add the kale and seasonings. Quickly stir the mixture so that the raw eggs are surrounding the vegetables evenly, and the kale begins to wilt.
Before the eggs have a chance to cook too much, put the pan in the hot oven and allow the frittata to bake and become firm, about 12 minutes.
Cut into quarters and serve immediately, or save for easy meals throughout the week.
Don’t forget to add this recipe to your meal plan! Use our convenient, FREE Healthy Meal Planner!
Check out the instructional video for Superfood Veggie Frittata here:
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
|
- 1 tbsp. virgin coconut oil
- 2 cloves garlic
- 1 medium zucchini sliced
- 1/2 bunch asparagus cut into manageable pieces
- 1/2 medium red bell pepper diced
- 1 cup white beans cooked
- 6 each omega-3 eggs
- 2 cups Tuscan kale julienned (about ½ bunch)
- 1 tbsp fresh rosemary chopped
- 1/4 cup parsley chopped
- 1 tsp. sea salt or to taste
- 1/2 tsp. black pepper or to taste
Ingredients
|
- Preheat oven to 450 farenheit. Heat the oil in a 9-inch oven-proof sauté pan.
- When the oil is hot, add the garlic, stir for a few seconds, then add the zucchini, asparagus, and peppers. Sauté for about 7 minutes.
- Add the beans, stir in, and cook for another 5 minutes.
- Add the eggs, mix into the vegetables, and then add the kale and seasonings. Quickly stir the mixture so that the raw eggs are surrounding the vegetables evenly, and the kale begins to wilt.
- Before the eggs have a chance to cook too much, put the pan in the hot oven and allow the frittata to bake and become firm, about 12 minutes.
- Cut into quarters and serve immediately, or save for easy meals throughout the week.