Veggie Frittata

This frittata will definitely pack protein at breakfast and is fun to make. Before you start your day, you will already pack a serving a vegetables into your system. With this recipe, you can save leftovers for later in the week or make to share with others.

Veggie Frittata

Prep: 10 minutes Cook Time: About 15 minutes

Adapted from Kitchen Boss

Makes 4 servings


1 tablespoon extra virgin olive oil

1/4 cup yellow onion, chopped

1/4 cup yellow bell pepper, chopped

2-3 slices of Prosciutto ham, sliced or chopped

5 eggs

1/4 cup grated Parmesan cheese

1/4 cup grated Fontinella cheese or any other you prefer

kosher salt and freshly ground pepper, to taste

Veggie Frittata

1. Preheat the boiler.

2. In a medium non-stick skillet over heat, add 1 tablespoon extra virgin olive oil. Add chopped onions and pepper once oil is hot. Keep in pan until onion is transclucent. Add prosciutto and cook for one to two minutes.

3. Meanwhile, in a medium bowl whisk eggs and parmesean cheese until well blended. Season mixture with salt and pepper.

4. Lower heat in skillet to medium and add eggs. Quickly stir eggs around in pan to incorporate all the peppers and onions. Cook eggs for 2-3 minutes to allow the eggs to set in the middle of pan.

5. When the eggs start to set in the middle, sprinkle the top with the fontinella cheese if desired and place in broiler. Let sit in broiler for a few minutes until the top begins to brown and harden.

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