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Vegetable Frittata Recipe

11/07/2015 By Adriene 9 Comments

Hakuna Frittata!

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This recipe is great when you have left over vegetables that you need to use. Perfect for a weekend when you have a little more time to cook and enjoy the process.

You’ll need 50 mins.

I had 1/2 and onion, a bit of yellow bell pepper, a few broccolini and some kale that needed to be eaten. The recipe below is a base – sub your veggies based on what you have, add meat if you hate animals. (Just kidding!)

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Processed with VSCOcam with 5 preset

What you will need:

2 tablespoons Olive Oil

1 tablespoon Apple Cider Vinegar (if you don’t have it, no worries, use a lemon or some white wine vinegar.)

Sprig of fresh Rosemary

Pinch of Salt and Black Pepper.

1/2 white or yellow onion, chopped

2 cloves of fresh garlic, minced

1-2 cups veggies (based on what you have) If you use broccoli or broccolini – don’t waste the delicious stems. They cook well and go well in a dish like this.

2 tightly packed cups leafy greens (Or more!) Cut in clean ribbons not fat chunks.

6 eggs

1/2 cup yogurt (or milk)

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Processed with VSCOcam with 5 preset

Action:

In a bowl whisk your eggs, yogurt, and a small bit of water. Put aside.

Pre heat oven to 350.

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Processed with VSCOcam with 5 preset

In a sauce pan begin heat your oil.

Add the onions and simmer for 3 min, then add the garlic. Simmer for 5 mins till onions are translucent but not brown. Add the rosemary for remembrance or any other spices you might like to try.

Add the peppers, then the broccolini.

*Rule of thumb: if you have a variety of vegetables – throw your veggies in the pan based on how long the need to cook. Not just all at once.*

Toss this mixture together with love. Remember – no worries!

Now add your leafy greens and the apple cider vinegar.

Stir as the healthy leafy greens shrink and your kitchen smells of joy and a well balanced dish.

Salt and Pepper.

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Toss your saute into the egg mixture – then pour into non stick baking dish. (Grease your dish if non stick- I use a canola oil spray.)

*Options! You can also just toss your egg mixture into the pan and put in it the oven. But you will be serving out of that pan then – you camper you.

Bake for 30 min.

Add cheese on top if you like!!!! I serve with fruit and hot sauce.

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Hakuna Frittata! Enjoy!

 

 

 

 

 

 

 

 

Filed Under: Blog, Vegetarian Recipes Tagged With: Frittata, happy healthy living, healthy recipes, inspiration for a healthy lifestyle, morning yoga, vegetarian breakfasts, vegetarian cooking, vegetarian recipes, veggie frittata, yoga living, yoga recipes

Reader Interactions

Comments

  1. Laura says

    11/09/2015 at 7:23 pm

    Hi, Adriene! This looks yummy! I started following you in February when I injured my foot running. Can you help me? I am heading into foot surgery tomorrow and wonder if there are yoga sequences or poses that can keep me in shape while I recover. Thanks in advance if you get a moment to answer…Namaste!

    Reply
    • Julie says

      01/18/2019 at 9:14 pm

      not sure if it helps but so many of Adriene’s yoga sequences can be adapted for injury. I dislocated my left elbow 6 weeks ago and had surgery and I just started back with the sitting postures, aka no weight bearing etc. I went through the foundations videos and worked out what was possible or not. I haven’t been able to do Dedicate but I follow along and just ad lib with other postures when I cant do the ones that are there. It’s kept me to my resolution pretty much. Good luck with the recovery.

      Reply
  2. Tiffani says

    11/09/2015 at 8:21 pm

    Making this as we speak with “leftovers” perfect!!

    Reply
  3. Thom says

    11/12/2015 at 3:08 pm

    You didn’t say what to do with the rosemary.

    Reply
    • Leslie says

      08/08/2020 at 10:02 pm

      She sure did:

      “Add the onions and simmer for 3 min, then add the garlic. Simmer for 5 mins till onions are translucent but not brown. Add the rosemary for remembrance or any other spices you might like to try.”

      Reply
    • Ruxandra says

      08/11/2020 at 12:08 pm

      It’s added right after onion and garlic

      Reply
  4. Laurie says

    11/15/2015 at 9:29 pm

    Frittata is one of my very favorite things to make for lunch or dinner. I make mine a little differently. I use a cast iron skillet (stove to over) and saute my veggies with plenty of oil. I don’t use milk or yogurt but I almost always add a bit of cheese on top before putting it in the oven. I let the eggs cook on the stove for a few minutes and bake in the oven at 425 for about 10 – 15 minutes.

    Love your Shakespeare reference!

    Reply
  5. Ava says

    08/27/2019 at 10:16 am

    This looks so yum! I feel like this recipe is a perfect summer treat and I want to eat it right now. If you read this Adriene – I love your videos. At the moment I am doing the Dedicate Journey and have never been happier. I am currently in Secondary School (the British version of Middle School). My spiritual interests kicked off about a year ago and there are no after school yoga classes near me. You are a real inspiration and make yoga fun and addictive. Sending love and best wishes from England
    Ava

    Reply
  6. BarbT says

    08/11/2020 at 9:49 am

    I made this without eggs, yogurt, or oil – i am WFPB no oil. Been eating veggies cold lately. Nice change. Very good. Never waste veggies. On to a YWA session.

    Reply

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