Stove-Top Veggie Frittata

What better way to use up vegetables in your fridge than to add them to a breakfast dish.  I had some veggies that I needed to use up so today I made a frittata.  Now, typically frittatas can take a long time to prepare and bake.  I decided I wanted my meal fast and I didn’t want to turn on the oven.  I prepared and cooked mine on the stove-top in less than 30 minutes and it turned out very well.  Enjoy!

My veggie mix in this recipe:

  • red onion
  • shitake mushrooms
  • zucchini
  • beet greens
  • asparagus
  • spinach
  • green bell pepper
  • garlic, minced

Chop all veggies to desired size.  The smaller they are, the faster they cook.

Other ingredients:

  • 1/2 -1 cup shredded cheese of your choice (I used chedder, however, fontina, feta, cream cheese, or parmesan would be delicious too)


In a large skillet over medium-high heat, cook your veggies.  I started with the onion until they were slightly translucent, then added the mushrooms, bell pepper and garlic.  Next, add zucchini, cook two minutes, add spinach and beet greens.  Season with salt and pepper to taste.

While veggies are cooking:

Beat 4 eggs and 3 egg whites with a hand mixer until very light and fluffy.  Add the half & half and beat for another minute or two.

Salt and pepper the egg mixture (may use 1 drop black pepper essential oil), beat mixture again.

Add egg mixture to pan with veggies.  Let it sit for a minute and then use a spatula to scoop around the edges and underneath as sides begin to brown.  Reduce heat to medium-low after the sides are nice and solid.   Add cheese.  Cover.  Move pan around the flame periodically so each portion underneath gets heat and doesn’t burn.   Continue to cook in this way until you can press on the top and the frittata feels spongy rather than wet.

Serve with creme fraiche or sour cream and sliced avocado.  Enjoy!

Learn how to GET STARTED with ESSENTIAL OILS by filling out the form below.

Want to know more about working with me?