Veggie Breakfast Frittata

The Best Savory Dish to share for Brunch, on a Picnic, or at a Party!

What I love about Frittata's -

They are quick and easy, you can make them out of just about any variety of meats, veggies, and/or starch, they serve really well for breakfast, lunch, or dinner, are great hot or cold, and depending on your added ingredients they can make for a healthy dish packed with essential whole-food nutrients, proteins, and healthy fats. You truly can't go wrong. Plus they are always a HIT!

My original Frittata recipe came from an Italian cookbook that my husband owned from back in his college days. It's one of my favorite authentic Italian cookbooks, that and the Soprano's cookbook - both are crazy good. We've used them so much over the years that the spine of one is coming apart, and the pages of both are splattered upon and worn, but that won't stop us.

This Veggie Breakfast Frittata is my own creation and was inspired by an invitation to a 'Lady's Brunch' by one of my neighbors. I used the base of my favorite Italian Frittata recipe, which is: 6 to 8 eggs, 1/4 cup Parmesan, plus 2 cups of left-over pasta. Frittata's are a staple for us because of their minimal ingredients and simplicity. Follow the base ingredients along with 2 cups of whatever left-over's you like or, create your own filling, and Viola.



  • 6 to 8 Eggs (organic are best)

  • 1/4 cup Parmesan or any Italian Cheese blend (optional) - I often use Goat Cheese instead to mix it up a bit

  • 2 cups Veggie filling:

  • 1/2 cup homemade breakfast potatoes (optional) - recipe below

  • 1/2 organic red bell pepper chopped

  • 1/2 organic yellow bell pepper chopped

  • 1/2 bunch organic asparagus chopped

  • handful (or so) organic arugula

  • 2 to 3 TBLS Butter plus a dash to cook the veggies

  • Salt/Pepper/Chili Flakes to taste

For the Potatoes

  • 2 small russet potatoes cubed

  • 3 cloves garlic minced

  • Tablespoon fresh parsley or Teasp. dried parsley

  • 1/4 tsp. Salt - plus an extra sprinkle once cooked

  • 1 1/2 Tablespoons Olive Oil


Step 1: Let’s Get Started

Preheat oven to 425*

Whisk Eggs and Cheese (if using cheese) in large bowl and set aside

Step 2: Potato Time

After cubing your potatoes place them in small bowl and add Olive Oil and Salt, toss to coat

Mince Garlic and Parsley at the same time so the flavors blend then set aside

Cook Potatoes for about 15 minutes or until soft to touch and golden brown then toss with Garlic/Parsley mixture and an extra sprinkle of salt and cook until fragrant (about a minute or so)

Remove from oven and let cool - keep oven at 425 for Frittata

Step 3: Prep Veggies

While potatoes are in the oven chop your bell peppers and asparagus. Place them in the same bowl used for potatoes and toss with a dash of salt and pepper - maybe a sprinkle of red chili flakes

In a small to medium, oven safe frying pan - I use a 12 inch cast iron - add a dash of butter at medium heat. Cook veggies until just el dente

Step 4: Putting it all Together

Once veggies are cooked and potatoes are slightly cooled add 1 1/2 cups of veggies and 1/2 cup potatoes, along with a handful of arugula, to your egg and cheese mixture, gently toss to combine. The consistency should be a little soupy - meaning, there should be more egg than veggie mixture. Use your judgement and an extra egg or two if needed

Melt butter over medium heat in the same oven safe frying pan used to cook veggies. Add egg/veggie mixture to frying pan and even it out with a spoon or spatula. Let cook until the edges start to bubble and brown.

Adjust heat as needed, but be cautious as the eggs can burn on the bottom if the pan is too hot

As the edges have begun to turn golden, now it's time to place the Frittata in the oven. Cook for 20/25 minute or until eggs are fluffy and set with a touch of color (like the pic)

Step 5: Mangia

Serve right away or store in fridge once cooled

Pairs well with a side of crispy bacon. I like to add a touch of Cholula hot sauce for an added kick

Serves 6 to 8 depending on the size of your cuts. For my Lady's Brunch I cut my original slice in 1/2 and served 12.

Although simple enough, this recipe has a few extra steps rather than an Italian Frittata made from leftovers, but the versatility is worth mixing it up.

Try adding 2 cups of your own favorite veggie/meat/starch combos, and taste the LOVE every time.


Save your leftover pasta dishes and use them to make a classic Italian Frittata for an all new meal later in the week!

From the standard spaghetti with marinara, to ziti with meat sauce, pasta pomodoro, or pesto rigatoni, etc. All you need is 2 cups (or there about) of leftover pasta, 6-8 eggs, 1/4 of parmesan (optional), and 2 to 3 tablespoons butter! Don't have 2 cups of leftover pasta, cool, just add something else in, like a handful of spinach, or sautéd mushrooms. The possibilities are endless...

*Whip up your eggs and cheese, then add your leftover pasta. Melt butter in pan, add egg/pasta mixture and cook 5 min, finish in the oven for 20/25 min. ENJOY!