real self care for busy bodies

Veggie Frittata

Prep Time

10 minutes

Cooking Time

25 minutes




  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ zucchini, shredded
  • ½ cup broccoli florets
  • ¼ cup sun dried tomatoes, chopped
  • 6 eggs
  • 2 Tbsp milk -- can substitute almond or soy milk
  • ¼ cup Parmesan cheese 
  • 1 T chopped fresh basil or t dried
  • ¼ tsp. red pepper flakes
  • ½ tsp. pepper
  • Pinch of sea salt


  1. Preheat oven to 375 degrees.
  2. In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
  3. In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
  4. Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
  5. Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You'll know it's done when a knife inserted comes out clean, enjoy!


These veggies are just a jumping off point for your imagination. Other great additions could be scallions for onions, kale or spinach for zucchini, fresh peas for broccoli and so on. The point is to eat what you like or what you have on hand.