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Vegetable Frittata

Prep time:

10 - 12 minutes

Cooking time:

10 minutes



  • 2 pastured organic eggs, beaten

  • 2 cups chopped Swiss chard, kale or baby spinach

  • ½ sweet onion

  • 4-5 white mushrooms

  • ½ zucchini, sliced

  • ½ bell pepper (any color)

  • 1 tablespoon avocado oil or ghee

  • 1 cup pre-cooked sweet potatoes (optional)

  • ½ avocado

  1. Use your pre-washed Swiss Chard, kale or baby spinach and chop it into thin strips.

  2. Slice or finely chop sweet onion

  3. Wipe mushrooms clean with a wet paper towel and slice

  4. Wash and trim zucchini and chop as desired.

  5. Wash, remove seeds and slice bell pepper.

  6. Heat a frying pan on high heat and add avocado oil or ghee.

  7. Add onions and bell peppers and allow them to cook until slightly brown.

  8. Add mushrooms and zucchini and cook for further 3-4 minutes, stirring regularly.

  9. Add Swiss Chard, kale or spinach, reduce heat to medium heat and cook for approximately 7 minutes.

  10. Add cooked sweet potatoes if you’re using.

  11. Add beaten eggs and swirl the pan until the egg is evenly distributed. Keep swirling the pan so that raw egg in the middle is distributed to the sides of the pan. Reduce to low heat and cover until egg is completely cooked.

  12. Top with sliced avocados.

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