Veggie-Packed Breakfast Frittata
Start your morning with an overload of fresh veggies with this easy frittata recipe.
We’re frequently asked here at The Paleo Diet® how to make breakfasts more interesting. Challenge accepted! In response, we created this frittata recipe that packs in all our favorite fresh vegetables. Why wait ‘til lunch to load up on your greens?
We used asparagus, broccoli, cherry tomatoes, and a topping of watercress for this frittata, but you can swap in whatever you have on hand (or whatever’s in season). Try replacing the asparagus with bell peppers, add sautéed onions, or skip the watercress in favor of fresh baby spinach. You really can’t go wrong.
For a complete breakfast, we recommend serving with a side of fresh fruit.
Tip: Try making two frittatas—one for breakfast, one to reheat for the rest of the week!
- Recipe by: The Paleo Diet Team
- Serves: 4
- Meal: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
2 tbsp extra-virgin olive oil, divided
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
2 cups chopped broccoli
1 cups cherry tomatoes
8 large eggs
1 tsp black pepper, divided
6 cups watercress
Preheat the oven to 400°F. Heat 1 tablespoon of the olive oil in a non-stick ovenproof skillet over medium-high. Add the asparagus and cook until softened, about 3 minutes. Add the broccoli and tomatoes, cover, and cook 5 minutes more, stirring occasionally.
In medium sized bowl, whisk together the eggs and ½ teaspoon of the pepper. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute. Transfer the pan to the oven and bake until the center is set, 10 to 12 minutes.
Meanwhile, drizzle the remaining olive oil over the watercress in a large bowl and toss to coat.
Cut the frittata into wedges. Top each slice with the watercress and serve.