• Krista Smith, FNTP

Spring Veggie Frittata

Why not have breakfast for dinner? Some nights are just so busy that I love having this option. Frittatas come together quickly and are perfect combos of healthy fat and protein. The best part about making one of these stellar egg dishes is that they are customizable so you can use almost any veggie or protein you have on hand. Plus, if you have an oven-safe pan, that’s just one thing to clean!

Spring Veggie Frittata

Serves 4-6

Prep Time: About 15 minutes

Cook Time: About 35 minutes (15 on stove plus 20 in oven)


8 large organic eggs

1 cup heavy cream

4 large green onions, diced, separate the white part from the green

½ large bell pepper, diced

2 cups power greens or spinach

1 cup cooked meat of choice, such as ham and bacon (most leftovers work well)

1 tsp Himalayan pink salt

1 tsp garlic powder

½ tsp black pepper

½ tsp oregano

1 T butter or avocado oil

1 C Cheddar or Monterey jack cheese, shredded (optional)


Preheat the oven to 350 degrees. In a large bowl, whisk the eggs, heavy cream, green part of the onion, salt, garlic powder, pepper & oregano until well combined. Set aside.

In a large 12”, oven-safe skillet, heat the oil or butter on medium heat and saute the bell pepper and white part of the onion until slightly soft. Add in the greens and continue cooking until just wilted. Stir in the meat. Pour in the egg mixture and cook, stirring often until eggs just begin to set, making sure all ingredients are evenly distributed.

Put pan into the oven and bake for 20 minutes, or until eggs are set. Remove from oven and top with cheese. Let the frittata rest for a few minutes as the cheese melts. Cut into slices. Serve warm.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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