Go-Green Veggie Frittata

We’re obsessed with veggies! Whether they’re helping our weight loss or protecting our skin, we simply cannot get enough of ‘em! But getting our daily dose of fresh produce can be challenging. We reached out to our favorite vegetarian inspired culinary master, Carina Wolff from @kalememaybe, to help us incorporate our favorite vegetables into a tasty breakfast dish. Check out Carina’s go-green veggie frittata for the ultimate nutrient-packed brekkie.



  • 2 organic, free range eggs

  • 1/4 cup chopped zucchini

  • 2 tbsp. chopped onion

  • 1 garlic clove

  • 5 cherry tomatoes (about a handful)

  • Fresh herbs of choice (I used basil, thyme, parsley, and chives)

  • 1/4 avocado

  • 1 tbsp. extra virgin olive oil




  1. Chop all your ingredients.

zucchini avocado onion spinach greens tomatoes

  1. Heat olive oil in a nonstick pan on medium heat. Add zucchini, onion, and garlic, and cook until ingredients are soft and onion is translucent.

  2. While veggies are cooking, crack two eggs in a bowl and whisk with a fork until bubbly. Add in your chopped herbs (minus basil, if you use it) and mix.

  3. Once veggies are cooked, add tomatoes and basil and toss. With a spatula, evenly distribute vegetables across the pan. Pour egg mixture evenly over ingredients, tilting the pan to make sure it covers the entire surface area.

Fritatta in pan over oven with spinach tomatoes eggs

  1. Lower heat to low/medium, and cover pan. Cook for about 5 minutes, making sure the flame isn’t too high that it’s burning the bottom of the eggs, but that it is high enough to cook the egg thoroughly through the top.

  2. When egg is cooked (mushy, but not hard or liquidy), turn off flame and add diced avocado on top. Sprinkle with some black pepper and enjoy!

tomatoes avocado spinach egg in pan

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