Trying to get more vegetables into your diet? This one’s for you. This simple green frittata transforms the typical “just eggs” breakfast into a well-balanced, anti-aging meal that delivers steady energy and keeps you satisfied for hours. It’s a nourishing, make-in-advance option packed with protein, fiber, and anti-inflammatory ingredients that support longevity and overall metabolic health.
Most adults fall short of daily fiber needs, with research showing that more than 90 percent don’t get enough. Fiber plays an essential role in digestion, blood sugar balance, heart and gut health, and appetite control—helping you feel fuller and more satisfied throughout the day. As health coaches, we love encouraging our clients to eat more fiber daily!
This recipe makes it easy to boost fiber by incorporating three full cups of cruciferous vegetables, along with garlic, onions, and fresh herbs. Cruciferous vegetables such as broccoli and kale support digestion, liver function, and the body’s natural detox processes, while also helping to reduce inflammation and support heart and metabolic health. Fresh herbs such as cilantro add brightness, while salsa verde is the true flavor star—bringing depth with the heat that you would find in traditional salsa.
This is one of those recipes we make on Sunday and reach for all week when time is tight but we still want something nourishing and healthy.
Naturally gluten-free, dairy-free, and low in carbohydrates, this frittata fits a wide range of dietary needs. Beyond breakfast, it’s incredibly practical. Make it once, slice it up, and enjoy easy breakfasts, lunches, dinners, or snacks throughout the week. It’s a simple, family-friendly way to make nutrient-dense eating feel effortless—and genuinely delicious.
Go-Green Crustless Vegetable Frittata
Servings: 4
- 1 tablespoon extra virgin olive oil
- 1/2 cup onions, diced
- 2 garlic cloves, minced
- 2 cups of kale, chopped
- 1 cup of broccoli
- 8 large eggs
- 1/4 cup nut-based milk
- Salt to your liking
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cilantro
- 1/2 cup of salsa verde
Preheat the oven to 350 degrees Fahrenheit. Heat extra-virgin olive oil in a 10-inch cast-iron pan over low/medium heat. Add onions, garlic, and veggies and sauté, stirring occasionally, until softened, about 4 to 6 minutes.
Meanwhile, whisk eggs in a medium bowl with nut milk, salt, pepper, herbs, and salsa verde. Pour egg mixture in the pan. Cook, stirring occasionally, just until edges pull away from the sides of the pan, about 5 minutes. Transfer skillet to oven and bake until set, 10 to 15 minutes.
