A vegetable frittata is close to the perfect meal! It’s loaded with veggies, packed with protein and healthy fats, and works well for breakfast, lunch or dinner. This would be a great recipe for Easter, Mother’s Day or to add to your weekend meal prep.
In this frittata, I am using zucchini, peppers, and onions but feel free to switch up the veggies, and use whatever you have on hand (leftovers work great!).
Make sure to watch my video on how to to make apple chicken sausage and lemon blueberry oatmeal cups if you want to turn this into a full meal.
Roasted Vegetable Frittata Recipe: http://tinyurl.com/y43hwfuc
INGREDIENTS & PRODUCTS USED:
9×13 White Baking Dish: https://amzn.to/2UwfaSJ
Santoku Knife: https://amzn.to/2FLUcVC
Rimmed Baking Sheet: https://amzn.to/2reE3Bh
Glass Bowls: https://amzn.to/2qAsVyp
Glass Measuring Cups: https://amzn.to/2Rm6iwJ
Storage Containers: https://amzn.to/2UeyJuw
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