Sunny Veggie Frittata – Healed, Healthy and Whole Kitchen

This is a delicious and easy to make dish perfect for breakfast, lunch or dinner!


  • 6 gggs
  • medium head of broccoli
  • 2 large carrots, thinly sliced
  • 1 medium onion, finely chopped
  • 2 small tomatoes, one coarsley chopped (for cooking), the other sliced
    (for garnish)
  • 1 small red and yellow pepper, chopped
  • 2 medium zucchini, thinly sliced
  • ¼ cup full raw cream from pasture raised cows
  • ½ teaspoon baking powder
  • Salt and pepper to taste


  • In a medium-sized bowl, whisk together eggs, cream, baking powder, salt and pepper to taste
  • In a separate pan (preferably non-stick, titanium) and melt 2 tablespoons butter
  • Sautee and lightly salt onion, broccoli, carrots, tomato, and peppers till they soften
  • Add 2 tablespoons water and cover pan with lid
  • Let veggies steam until cooked but still crunchy
  • Take off lid and add zucchini
  • Pour egg mixture over top of veggies and cook till it begins to set
  • Then, put pan (or transfer mix to a Pyrex dish) into oven at 350 degrees
  • Cook until toothpick comes out clean (about 15 minutes depending on your oven)
  • Take out pan and flip frittata over onto large plate
  • Garnish with sliced avocado, tomato and cilantro (or parsely, if preferred)

Makes 2-3 servings. Enjoy!