Veggie-Loaded Egg Frittata

Veggie-Loaded Egg Frittata


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These fast and easy egg frittatas are loaded with nutrition due to all the veggies. Warm breakfasts are perfect for the cooler days to heat up with a great meal.

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Chicago, IL

Time needed

25 min cooking

Serving Size / Yield

2 servings


  • 4 Eggs
  • 1/4 Cup Tomato Juice
  • 1/4 Tsp Oregano
  • 1/4 Tsp Parsley
  • Salt and Pepper to taste
  • 1/2 Cup of Chopped Broccoli
  • 1/2 Cup of Chopped Tomatoes
  • 1/2 Cup of Chopped Bell Peppers

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Preheat oven to 350 degrees F. Start by beating the eggs, tomato juice, oregano, parsley, salt, and pepper. Add broccoli, peppers, and tomatoes into the mix. Pour mixture into a buttered baking dish and bake for about 20 minutes. Remove from heat, and let cool.

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