40-55 mins

Seasonal Veggie Frittata

Feb 13, 2020

The weather might be warming up, but cold weather vegetables like broccoli, onions and cauliflower are still very much in season. Combine them with goat cheese, eggs and a sprinkle of your favorite herbs and you've got brunch. We hope you enjoy.

Makes: 4-5 Servings

Prep & Cook Time: 30 Minutes

You'll Need:

  • 1 tbsp. olive oil
  • 1 ¾ c. trimmed, quartered Brussels sprouts
  • 1 c. Cauliflower
  • 1 red onion, finely diced
  • 1 large garlic clove, minced
  • ¾ tsp. kosher salt
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried thyme
  • 5 large eggs
  • 4 large egg whites
  • ¼ tsp. black pepper
  • ¼ goat cheese


  1. Preheat your oven to 375 degrees Fahrenheit. While you wait, heat oil in your Equal Parts Big Pan over medium-high heat.
  2. Add sprouts, cauliflower, onion, and salt to the pan. Sauté, stirring frequently, until vegetables are tender, about 10 minutes.
  3. Next, add garlic, salt, rosemary, and thyme, and stir 30 seconds. Arrange vegetables evenly in pan.
  4. Meanwhile, whisk eggs, egg whites and pepper in your Equal Parts medium Prep Bowl to combine.
  5. Pour egg mixture over vegetables and shake pan to distribute evenly. Let cook on the stovetop for a few minutes, over medium heat. When edges set, top with feta cheese and place in oven.
  6. Cook for about 10-12 minutes in the oven. Remove from the oven and let cool about five minutes in the pan.
  7. Invert onto plate and then flip right side up onto a second plate. Slice and serve immediately.

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