Vegetable Frittata

We’ve been eating a lot of frittatas lately.  For some reason I’m finding it easier to whip one of these up than our usual sunny side up eggs or an omelet.  Not to mention a frittata holds much more room for flavor combinations!  I love them!  We’ve been doing at least one a week, and sometimes one every day.  :)

You can use any combination of veggies, about 4 cups total for this large frittata.  My favorite right now is in the recipe below, onion, zucchini, green pepper, spinach, chicken if we have some leftover from dinner, and salsa.  Another great combo is leek, tomato and fresh rosemary.

Vegetable Frittata
Makes 4 Servings

2 Tbsp coconut oil
1 onion, diced
2 organic zucchinis, diced
1 organic green pepper, diced
1-2 handfuls free-range chicken, cooked and chopped
2 large handfuls organic spinach
2 Tbsp organic unsalted butter
6 free-range eggs, beaten
Herbs to your liking (basil and oregano are my staples)
Sea salt and pepper, to taste
Organic unsweetened salsa, optional

1.)  Preheat your broiler with oven rack at highest level.  In a large stainless steel skillet on your stove top, add coconut oil over Medium-High heat and saute the onion, zucchini, and green pepper about 5 minutes, until softened.   Add in the chicken and heat thru for 2 minutes.  Reduce heat to Low and add the spinach on top and wilt down, about 30-45 seconds.

2.)  Add the butter to the pan, melting it down and incorporating all thru the mixture, making sure the bottom of the skillet is well coated.  Pour beaten eggs over top, tilting pan as needed to get egg mixture to coat all the veggies.

3.)  Sprinkle optional herbs over top.  Season with sea salt and pepper.  Turn off heat on stove top.  Place skillet under broiler for about 3-5 minutes, until fritata is puffy and light brown.  Remove from oven, cut into wedges and serve.  Top with fresh salsa (optional).

Print this blog post

Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. Made this for supper last night. It was yummy!

  2. Made this for supper last night and it was great! I added a diced tomato also. When I started the recipe I didn’t think about the plastic handles on my skillet so I ended up transferring into a glass baking dish to put in the oven. I’m not sure if that’s what messed it up or not but the baking time took much longer than the recipe stated. Probably over 20 minutes or so. Also my broiler has a low or high setting. I started with low. It was taking so long to cook I switched it to high and burnt the top :( so I just set the oven to 350, moved it to the bottom rack and let it finish up. Next time I might just start with a 350 oven and just wait the extra time to let it cook that way.

    Ps I found your site after my maximized living office had a customer appreciation day and set out food and snacks all made from recipes you’ve posted :)

  3. Hi Amy,

    Great job! You turned a frittata into an egg bake! :) That’s why it took so long to cook. The oven needed to first heat up the glass baking dish then cook the eggs, and because it was being broiled, it only cooked the top of the dish. Next time, if you want to keep in in your skillet, you can pop a lid (or foil) on it after adding the eggs. Cook until as solid as you’d like them to be. Or add everything to a bake dish and bake at 350 degrees F for 20-30 mins, until eggs are firm.

    Could I ask which office you are plugged in to? Would love to see if your doctor is a friend of mine! :)

  4. Hi!
    Never saw your reply until tonight when I tried the recipe again! Sorry! Thanks for the response and the tips. It turned out great tonight. I love that I can just use up all the leftover bits of this and that and it turns out fabulous.
    We see Dr. Sarah Losby in Columbia. :)

  5. Fabulous! Glad it’s still pleasing you. :) Please tell Dr. Sarah hello from me!

  6. LOVE, LOVE, LOVE this receipe! I prepared it for our bible study group and it was a hit, along with the pumkin pudding!!

  7. So glad to hear! I appreciate you sharing with your group! Keep enjoying!

  8. I made this for brunch today. It was one of the best dishes I’ve EVER made! I used a cast iron pan and it worked beautifully (note to self to use that more often!). My husband literally said there was a burst of flavour from the first bite. Thanks Elise!

Leave a reply