Sunny Frittata

Eggs are a great source of protein for athletes. People used to worry about the levels of cholesterol in eggs, but they are a very healthy food and can be a excellent component in any diet. We love eggs at our house and have frittatas about once a week. I change up the vegetables and toppings each time, so they are always a little bit different. I try to use up whatever we have in the fridge or in the garden. We usually have them with brown rice or roasted potatoes and a green side salad. Tonight we had a kale and roasted red pepper frittata topped with thyme and mozzarella. On the side, we had leftover brown rice and a salad with mixed greens, diced tomato, shredded carrots, pistachios, and feta. 

Here is the generic recipe. This makes 4 slices in a 9" pan and serves 2 hearty portions. 

  • 2 cups mixed vegetables (kale, spinach, mushrooms, bell peppers, roasted red peppers, sun dried tomatoes, zucchini)
  • 4 eggs
  • 1/4 cup milk or water
  • 1/4 cup cheese (mozzarella, cheddar, feta, goat)
  • Herbs (dried or fresh basil, thyme, oregano)
  • Salt & Pepper
  1. Preheat oven to 400 degrees F. 
  2. Sauté veggies in olive oil in a 9" non-stick oven-safe pan. If using a vegetable that doesn't need to be sautéed, place it on top of the cooked veggies when they're done (see picture below - I placed the roasted red peppers on the cooked kale). Also, I split the veggies onto the two sides of the pan to make it easier for cutting after it's cooked, but this is totally optional!
  3. Whisk eggs and milk together. Pour over the veggie mixture.
  4. Top with cheese, herbs, salt, and pepper. 
  5. Place in oven for 10-14 minutes (time will vary depending on pan and ingredient variations).
  6. Let cool 1-2 minutes and then slice into 4 pieces.