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This Mixed Veggie Frittata is everything when all I want to make is a single meal prep dish for the week and then I alternate in easy to make dinners or lunches! Scroll on down to the bottom for the full recipe.
Don’t feel like you MUST stick with the same veggies listed in the recipe. I typically use the base of this recipe to clean out my fridge every couple of weeks. Throw your leftover veggies in and somehow it all turns out super delicious no matter what!
Check out which eggs are the best for this recipe HERE to give you guidance on the labels you see when you grocery shop!
Mixed Veggie Frittata
Simple and Easy Meal Prep Frittata that will fuel you throughout the week!
- 3 Tbsp Avocado Oil ((1 Tbsp for cooking vegetables and the rest is to prevent sticking to the pan))
- 1 Clove Garlic ((pressed))
- 1/4 Cup Red Onion ((Chopped))
- 1/2 Bell Pepper ((Chopped))
- 1/2 Cup Zucchini ((cut into quarters))
- 1/2 Roma Tomato ((Cubed))
- 5 Whole Eggs
- 1 tsp Herbs De Provence Seasoning ((Italian spice blend works))
- 1 Dash Salt
- 1 tsp Ground Black Pepper
- 1 Handful Fresh Arugula ((for Garnish))
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Preheat oven to 400F. Heat 1 Tbsp of the Avocado oil in a cast iron skillet on medium to high heat.
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Add the Red Onion and Pressed Garlic to the pan and stir occasionally for 3-4 minutes.
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Add the Bell Peppers, cook for an additional 3 minutes.
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Add the Zucchini & Tomato and cook until softened.
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Season the vegetables with salt and pepper. Put the heat to low while you whisk together all of the eggs and herbs.
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Pour in the additional 2 Tbsp of Avocado Oil to the pan and make sure to tip the pan around to allow it to coat the sides and bottom of the pan.
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Pour the egg mixture into the pan over the vegetables, sprinkle half of the arugula on top and place in the oven. Do not forget to turn off the stove top!
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Bake for 20-30 minutes or until the center is set. Garnish with the rest of the arugula and any fresh herbs you may have on hand.
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Cut into wedges and store for easy meals throughout the week!
