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+ servings

Easy Vegetable Frittata

Easy Vegetable Frittata is a colorful and tasty breakfast or brunch that also makes a hearty meal for dinner! Your family will love the flavors and you’ll love how easy this recipe is to make!
Course dinner, Lunch, Side Dish
Cuisine Italian
Keyword dairy free, frittata, gluten-free, healthy, low-carb, lunch, Special Diet, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 133kcal


  • 2 tablespoons olive oil
  • 1 cup red onion chopped
  • 1/4 cup fresh parsley chopped
  • 1 cup frozen kale chopped
  • 1/2 cup asparagus chopped
  • 5 large eggs lightly beaten
  • ½ cup almond milk
  • 1 tsp Italian seasonings
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and black pepper
  • 1 cup cherry tomatoes cut in half
  • 1/2 cup shredded mozzarella cheese


  • Preheat oven to 425°
  • Over medium-low heat, heat oil in a 10-inch cast iron skillet.
  • Add onion, parsley, kale, and asparagus. Cook for 3-5 minutes or until the vegetables soften. Set aside.
  • In a medium bowl whisk eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper.
  • Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture. Add cherry tomatoes and sprinkle shredded mozzarella cheese on top.
  • Bake it for about 15 minutes or until frittata is completely cooked. The center should be set, and not jiggly. (If you like your frittata a little bit browned and crispier on top, you can turn the broiler on high for the final 3 minutes and broil the frittata until it is golden on top.  Keep a close eye on it so that it does not burn.)
  • Serve warm with a delicious salad. Enjoy!


Serving: 1/6 | Calories: 133kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 155mg | Sodium: 124mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g