Last updated on May 26th, 2018.
Make this healthy, tasty, filling Vegetable-Loaded No Bake Frittata on the stove-top in just 15 minutes without turning on your oven.
I’m always trying to sneak vegetables into breakfast foods. I like starting my day off with eating something healthy. If the rest of the day doesn’t go according to plan and I don’t get to have a healthy meal later, at least I already had a serving of vegetables and I don’t have to worry about getting scurvy from not getting enough vitamin C. Is that a little extreme? Perhaps. 🙂
I made this 15 Minute Vegetable Loaded No Bake Frittata on a whim. I wasn’t planning on posting this recipe – we just needed a quick healthy breakfast because we both had to go in to work on a Saturday (awful, I know). But the frittata looked so nice when it was cooked that I couldn’t help but take pictures of it. And when we tasted it, I knew I would have to share the recipe.
It is such a quick, simple recipe that is perfect for two people.
It was a good thing we had this vegetable loaded frittata for breakfast, because we ended up staying at work until 9 pm that Saturday, and we had $2 tacos for lunch (read: unhealthy tacos, not a vegetable in sight). I’m glad we ate some vegetables with our breakfast and started our day off right.
One of the best things about the vegetable frittata is that it can be made without turning on the oven – it is a quick stove-top frittata recipe. A quick breakfast that is loaded with vegetables and protein is definitely a winner in my book!
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15 Minute Vegetable-Loaded No Bake Frittata
- 4 eggs
- 2 cups kale leaves (from 1 small bunch of kale)
- 1/2 small onion , diced
- 1 plum tomato (or other small tomato), sliced
- 3-4 tablespoons shredded Parmesan Cheese
- 1 tablespoon olive oil
- Salt & Pepper to taste
- Heat the olive oil in a 8 or 9-inch skillet, and add the onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the kale, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute.
- Crack the 4 eggs to a bowl, season with salt and pepper, and beat the eggs with a fork or a whisk.
- Lower the heat to the lowest it will go. Pour the eggs over the kale, and use a spatula to distribute the eggs evenly all around the pan. If there are any kale leaves sticking out out of the eggs, just push them into the egg mixture.
- Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 tablespoons shredded Parmesan cheese. Cover with the lid, and let it ''bake" inside the pan for about 5 minutes, or until the eggs are all set.
- Remove from pan with a spatula, and slice into wedges.
We had our no-bake vegetable frittatas with toasted English muffins. Aldo put mayo on his English muffin and made a frittata sandwich, which I thought was kind of crazy at first. But it actually tasted really good as a sandwich with the mayo!
Here are some vegetable-loaded frittata recipes that are bigger than two servings, so you can feed a whole family or have some leftovers if you are cooking for two:
Kitchen stuff used in this recipe:
What other combinations of vegetables do you like in your frittatas?