Category: Breakfast & Snacks

Veggie Frittata

  • 2 cups shredded zucchini (squeeze out any excess moisture with a paper towel)
  • ½ cup shredded carrot
  • 2 eggs, lightly beaten
  • 1 small yellow onion, finely diced
  • 1/2 cup shredded cheese of choice (Gruyère is my personal favorite)
  • 1/4 cup shredded parmesean cheese
  • ½ cup ground flax seed
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • Salt & pepper to taste

Preheat your oven to 400 degrees and spray a mini muffin pan with cooking spray.

In a large bowl, lightly beat the eggs and then add the zucchini, onion, cheeses, flax seed and seasonings.

Fill muffin pan and bake for 15-17 minutes until the tops are a deep golden brown.


Add any vegetables of choice: kale, spinach, tomatoes or sauted mushrooms work great!

I like to substitute ground flax for breadcrumbs unless I make my own crumbs. Many crumbs on the market are loaded with high fructose corn syrup and additives.