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Vegetable Frittata For One

Loaded with tons of veggies and topped with an Almond Herb Crumble
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, lunch
Cuisine American
Servings 1


  • 1 small shallot or green onion your favorite onion
  • 1 small zucchini thinly sliced
  • 2 eggs beaten
  • 1 tbsp avocado oil
  • 1 cup chopped kale
  • 2 tbsp chopped red pepper
  • 1/4 cup chopped red cabbage
  • Kosher salt and pepper
  • 2 tbsp toasted almonds chopped
  • 1 garlic clove grated
  • Zest of lemon
  • 3 tbsp fresh chopped parsley


  • Heat broiler to high In a small non-stick skillet, saute the shallot in 1 tablespoon of avocado oil over medium-low heat. When they begin to become tender, add the zucchini, kale and red pepper. Saute the veggies until they are cooked through and beginning to brown, about 4 minutes. Add the cabbage season with salt and pepper. Season the egg with salt and pepper and pour it over the veggies. Place in the oven and broil¬†¬†until the bottom of the frittata has set and the top is nearly cooked through, about 3-5 minutes. For the gremolata mix almonds, lemon zest, garlic and parsley in a bowl. Season with salt and sprinkle over baked frittata.
    Note - If you make in a bigger pan I recommend heating the oven to 375 and cooking for 8-10 minutes or until eggs are cooked and set.
Keyword easybreakfast, eggsalad, onepanmeal