This is SUCH an easy recipe! I love making frittatas because you can really enjoy them for breakfast, lunch and dinner. They are amazing to make if you are hosting a brunch or even to meal prep to enjoy throughout the week. I cut up the slices of the frittata and keep it in the fridge for a few days and eat with salads or on it's own.
I also love frittatas because they are a great vehicle for enjoying VEGGIES! Anything that can sneak in a huge serving of vegetables has the Eat Well With Sari stamp of approval! For this recipe, I used Cece's Veggie Co noodled veggies (Zucchini & White Sweet Potato) that make it SO easy to enjoy and cook into dishes. There is 0 prep and 0 clean up when I use these veggies. I love it because it makes my life easier and healthier of course! I also trust the quality Cece's and have been using them for years. Check out where you can find Cece's products near you here.
You can also catch a video of me making this frittata recipe on my IG stories. I saved it to my profile highlight "tutorials 2". Check it out!
Ingredients:
Directions:
Heat up 1/4 C avocado oil in the cast iron skillet on medium high. When hot, add Cece's Veggie Co zucchini & white sweet potato noodles in. Mix around to coat in oil and spread across the skillet. Let cook in the oil for 5 - 10 minutes. You want it to get tender and crispy.
While veggies are cooking, beat 10 eggs with 1/4 C veggie stock and spices. Feel free to play around with spices and add more / less. I added a few chili flakes when making this to add more of a kick!
Set oven to broil on high.
When veggie noodles are cooked and starting to crisp on the cast iron, pour in egg mixture. Let it cook for 5 minutes.
Sprinkle in cheese and add more seasoning as desired. Let cook for another 2 - 3 minutes.
Carefully remove cast iron from the stove and place in the oven that is set to broil. This helps cook the egg all the way through, fluff up and get slightly crispy. Broil it for 1 minute with the oven open a jar.
Remove from oven and cut (pie style) and enjoy with greens and some unsweetened ketchup.
Thank you for Cece's Veggie Co for sponsoring this recipe. I am grateful to work with a brand that helps myself and so many others live a healthy life.
Ingredients
Directions
Heat up 1/4 C avocado oil in the cast iron skillet on medium high. When hot, add Cece's Veggie Co zucchini & white sweet potato noodles in. Mix around to coat in oil and spread across the skillet. Let cook in the oil for 5 - 10 minutes. You want it to get tender and crispy.
While veggies are cooking, beat 10 eggs with 1/4 C veggie stock and spices. Feel free to play around with spices and add more / less. I added a few chili flakes when making this to add more of a kick!
Set oven to broil on high.
When veggie noodles are cooked and starting to crisp on the cast iron, pour in egg mixture. Let it cook for 5 minutes.
Sprinkle in cheese and add more seasoning as desired. Let cook for another 2 - 3 minutes.
Carefully remove cast iron from the stove and place in the oven that is set to broil. This helps cook the egg all the way through, fluff up and get slightly crispy. Broil it for 1 minute with the oven open a jar.
Remove from oven and cut (pie style) and enjoy with greens and some unsweetened ketchup.
