Easy Meal Prep: Veggie Frittata Recipe

This dish is the perfect vessel to use those random vegetables left in your fridge or on your counter. Re-heat it for a lunch at the office, breakfast on-the-go or a quick dinner after a long day. You are aiming for 1-2 cups of cooked veggies total to fill the frittata! My favorite go-to’s are chopped kale, half of an onion, fresh garlic, bell peppers and mushrooms!

Mix 7 eggs with 1/4 cup of full-fat coconut milk, 1/2 tsp of salt and 1/4 tsp of black pepper. Optional add ins: 2 tbsp of nutritional yeast and powdered spices of choice.

Saute the veggies until almost soft. I sometimes add 2 slices of chopped bacon to the pan.

Lightly grease a pie dish or a roughly 8x8 size pan, add the cooked veggies then pour the egg mixture overtop. Bake at 375 for 25ish minutes. Let sit for at least 15 minutes out of the oven to fully set.

Store in airtight containers in the refrigerator for 3 to 4 days.

Link to Instagram Video Reel

Recipe adapted from The Paleo Running Momma.