Versatile Vegetable Frittata

This protein- and flavor-packed main dish can be served for brunch or dinner. Even better, it’s super easy to customize with whatever you happen to have on hand. This simple recipe is a delicious way to start, but don’t be afraid to experiment by tossing in or leaving out vegetables based on what’s in your fridge.

Recipe and photograph by Sarah McCullen


12 eggs

Salt and pepper, to taste

2 links smoked chicken sausage, sliced

2 tablespoons butter or olive oil

½ a purple onion, sliced thin

½ a red bell pepper, diced

½ a orange bell pepper, diced

½ cup mushrooms, diced

3-4 cloves garlic, minced

Large handful chopped kale or spinach

Juice one lemon

Feta, goat or cotija cheese, optional

Avocado, optional


Preheat oven to 350°F. Crack 12 eggs in a bowl, and whisk with salt and pepper until well mixed. In a large ovenproof skillet over medium heat, heat oil and saute sausage until brown, about 4-5 minutes. Add onion and peppers, and saute until soft, about 5 more minutes. Add mushrooms and garlic and a little more salt and pepper, and stir another 2 minutes, then add greens. Allow greens to wilt, then stir to combine, and pour in whisked eggs. Using a rubber spatula, stir mixture in skillet and fold cooked edges inward. Using the spatula, make sure the mixture is spread evenly in the skillet. Move the skillet to the oven, and bake 10-12 minutes or until no runny egg is visible. Squeeze lemon juice over the frittata before serving, and top with cheese and avocado, if desired.

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