Garden Vegetable Frittata

A thick, oven-baked egg frittata loaded with seasonal vegetables — a no-dairy, no-meat meal that works for breakfast, brunch, or a light dinner. Easy to customise with whatever vegetables you have on hand.

What You Need

• 8 large eggs
• ¼ cup unsweetened plant-based milk (oat or almond)
• 1 cup spinach or kale, roughly chopped
• 1 bell pepper, diced
• 1 small zucchini, diced
• ½ onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt, pepper, and dried herbs to taste

Method

1. Preheat oven to 375°F.
2. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and bell pepper 4 minutes.
3. Add zucchini and garlic; cook 3 minutes more. Add spinach and wilt.
4. Whisk eggs with plant-based milk, salt, pepper, and herbs.
5. Pour egg mixture over the vegetables in the skillet. Cook on the stovetop 2–3 minutes until edges begin to set.
6. Transfer to the oven and bake 12–15 minutes until the centre is firm.
7. Let cool slightly before slicing and serving.

Tips & Notes

• An oven-safe cast iron or stainless skillet is ideal here — transfers directly from stovetop to oven.
• Any vegetables work — broccoli, mushrooms, asparagus, sun-dried tomatoes. Use what is in season.

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