Vegetable Frittata


Recipe courtesy Nest Wellness


Serving = 6 servings

  • 12 eggs
  • 1 tsp sea salt
  • ½ tsp pepper
  • 2-3 tbsp avocado or olive oil
  • 1 medium yellow onion diced
  • 1 cup celery root small dice (½ bulb)
  • 1 cup zucchini small dice (1 medium zucchini)
  • 1 cup asparagus cut into ¾” pieces (about 12 stems)
  • 1 cup kale minced (about 2 leaves)


  • Skillet


  1. Preheat the oven to 350 F.
  2. Heat oil in a 12″ cast iron skillet over medium heat.
  3. Sauté onions in heated oil until translucent but not brown, about 3 minutes.
  4. Add celery root and cook until soft, stirring occasionally.
  5. Add zucchini and cook until soft, continuing to stir so the vegetables cook evenly.
  6. Add asparagus and cook until bright green.
  7. Add kale, stirring so the vegetables are well mixed.
  8. In a bowl, whisk the eggs and season with salt and pepper.
  9. When the vegetables are soft, gently pour in the eggs.
  10. Turn the heat off the stovetop and transfer the skillet to the oven to bake. The skillet will be hot, so be very careful.
  11. Bake until golden brown, approximately 15-20 minutes.
  12. Sprinkle with minced parsley and serve warm.

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