Serving breakfast for dinner, anyone? Yes, please! In addition to being simple and picnic-friendly, this Sunday Frittata offers a healthy dose of protein and fiber. The combination of young tender zucchini, and beets, along with fragrant spices makes this crowd-pleasing creation a staple recipe in our meal prep.
For many, frittatas are the ultimate breakfast. For us — not necessarily. Paired with some greens and avocado it often becomes a decent lunch or dinner option. Being a student, and constantly packing lunches to-go I appreciate the simplicity of taking a piece with me. I found it more interesting than a couple of boiled eggs ;).
Traditionally known as an egg-bake, frittatas are usually made with cheese and milk or heavy cream. We like our frittata in a more plant-centric way. Generous amount of vegetables, organic eggs, nutritional yeast, and some spices make this dish relatively light but nourishing and comforting. Vegetables can be easily substituted for your favorites which makes this frittata super versatile. Try adding green onions, bell peppers, mushrooms, asparagus and find your favorite way of making it! As a side note, I would still use at least one starchy vegetable such as beets, corn, sweet peas, sweet potatoes, or butternut squash to save the light notes of sweetness in this dish. All in all, it’s always up to you and your preferences.
In our house, this frittata has been on repeat for a few Sundays already. We like it warm and cold, with different vegetables and spices. We made it in cast-iron and ceramic dish and both work nicely (cast-iron was a bit more challenging to clean though). Another option is to make a frittata in the form of mini muffins. I haven’t tried it yet, I guess I need one more Sunday, ha-ha. I’ll be more than happy to hear from you if you decide to give it a try!
- cast-iron or ceramic dish
8 whole eggs
1 cup shredded zucchini, excess liquid squeezed out
2/3 cup broccoli florets, well chopped
2 small cooked beets, diced
1/4 cup frozen corn
1/2 small red onion, chopped
2 cloves of garlic, chopped
1/4 cup nutritional yeast
2 teaspoons dijon mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/4 tsp red chili flakes
1/2 tsp cumin
1 tbsp olive oil for the baking dish
- Preheat oven to 425 degrees F. Cook beets in a pot with boiling water until they are fork-tender.
- In a medium skillet, add olive oil, garlic, onions. Cook for about 5 minutes or until soft. Add salt and pepper.
- Add all remaining diced vegetables (besides beets) and adjust seasonings (Don't add nutritional yeast, mustard, and eggs.) Cook for about 12 minutes. Then add beets. Transfer the vegetable mix into a baking dish, greased with olive oil.
- In a mixing bowl, whisk together the eggs. Add dijon mustard, nutritional yeast. Whisk together. Pour this mixture into the baking dish with cooked vegetables.
- Place the dish in the oven to bake for 25-30 minutes or until fluffy and golden-brown. Store in a glass container for leftovers.
Now it’s your turn! Do you like frittatas? What do you think about this recipe? Let me know in the comments below or drop a line on social media. Tag me on Instagram or use #lemonsqueezylife and I will see your creation.
Much much love,