Simple Veggie Frittata

by Emily Nachazel

by Emily Nachazel

A frittata is such a versatile dish - it’s simple enough to whip up for breakfast or brunch, but elegant enough to serve for dinner, and leftovers are amazing for packed lunches (yay for meal prep!).

Eggs are a wonderful source of protein and healthy fats, and, unlike so many other animal products, you can find high quality eggs at an affordable price, especially when shopping at the co-op! The Red Gate Grocer eggs we carry are not only free-range, but they’re also American Humane Certified, given 100% vegetarian fed AND raised locally.

I created this easy frittata as a quick meal to use up leftover veggies you may have lurking in your fridge. Veggies that probably wouldn’t have been eaten otherwise, either because you’re tired of eating them plain or there’s just not enough leftover from a meal to serve as a side dish. Use whatever vegetables you have on hand, and any herbs and spices too (both fresh and dried work here).


10 large eggs, whites and yolks separated
1 tsp sea salt
¼ tsp freshly ground black pepper
2 tablespoons coconut oil
3 cloves garlic, minced
2 cups cooked veggies, chopped into small pieces (I used sweet potato and broccoli but the possibilities are endless! Use what you have on hand)
Fresh or dried herbs, optional (I used about ½ tsp of rosemary, basil and oregano)

Preheat the oven to 350F.
In a large bowl, whisk the egg whites until frothy. Add in yolks and whisk until combined. Add in salt and pepper.
Melt the coconut oil in a 10-inch nonstick, oven safe skillet over medium heat. Add the garlic and season with additional salt and pepper. Cook until browned.
Add cooked veggies to the skillet and stir to coat with oil and garlic.
Pour the egg mixture into the skillet. Make sure that the vegetables are evenly distributed in the mix. Sprinkle fresh or dried herbs on top.
Let everything cook for 5 to 7 minutes, until the edges of the eggs are set but the center is still wobbly when you move the pan.
Transfer the skillet into the preheated oven and cook for another 7 to 10 minutes, until the frittata has set completely.
Remove pan from the oven and let frittata cool for at least 5 minutes before slicing into wedges and serving.