Brunch Me: Vegetarian Frittata

Today we’re making a vegetarian frittata. LETS BRUNCH! For years I despised eggs. Then I went on a Whole 30 kick and fell in love. They have tons of protein, go in most of my favorite carbs, and on their own they’re delicious. So I began experimenting with new ways to eat eggs for breakfast. Sandwiches, scrambles, so on and so forth, and came across frittatas. I decided to make a vegetarian frittata recipe for you and me!

Am I a vegetarian? NO! Absolutely not. I love food, I love meat, I love devouring an Au Cheval burger. However, I enjoy meatless days. By meatless days I’m also excluding seafood. It challenges me to become even more creative in the kitchen. In addition, it’s always good to increase your veggie intake.

The vegetables in the recipe consist of broccoli and Big Mountain’s Superfood Brekkie Links. These links are made of apples, carrots, and spinach. Come on! How amazing is that? Let me answer that for you, VERY. They are gluten-free and soy-free too! Pair this with a mimosa, a little arugula on the side (because it’s my fav), and boom! You have a very simple brunch with a delicious vegetarian frittata that won’t disappoint.

This recipe is so easy. It’s quick, easy to comprise, and filling. While this dish has cheese and eggs, you can make this recipe vegan. Substitute the eggs for Just Eggs and the cheese with your favorite dairy-free cheese, and now you have something for the vegans at your bruch.

Planning on making this? I want to see your recipes. Tag me on IG when you make this and don’t forget to follow me there for more foodie and fashion content. Looking for more vegetarian recipes? Check out my healthy take on a quesadilla here or my vegan spaghetti recipe here. Thank you for all of your love and support.

Print