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Vegetable Frittata

The Frittata is sometimes called the Italian version of an omelette. The fillings can be endless possibilities. Most often it is a breakfast item but can be eaten for any meal , either hot or cold.
Preparation time: 30 Minutes
  • Gluten Free
  • Nut Free
Vegetable Frittata
This is perfect for those quick breakfast meals at home. I usually make two and use my PlateTopper to store the other in the fridge for the next day or two. Not only is it easy to make but there are so many variations that you can choose from. Next time I might try roasted red pepper, spinach & goat cheese instead. Pair it with a mimosa and brunch is served. 



▢  4 large eggs

▢  1 medium sized squash

▢  ½ small red onion

▢  ¼ cup greek yogurt

▢  ¼ teaspoon of sea salt

▢  Freshly ground pepper

▢  Extra virgin olive oil

▢  1 Pesto cube from IceTopper



  1. Preheat the oven to 400°F.
  2. Whisk the eggs, greek yogurt, and salt until well combined. Set aside.
  3. Heat ½ tablespoon olive oil in a sauté pan over medium heat. Add the squash, red onion, pesto cube and a pinch of salt and pepper and cook, stirring occasionally, until the squash is tender, about 5 minutes.
  4. Combine the sautéed vegetables with the egg mixture and gently shake the pan to distribute. 
  5. Bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.


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Ambrose Romero

Contributing writer

Born & raised in the U.S., I have over 20 years of experience in the restaurant and wine industry throughout the Pacific Coast. These days I find myself living with my partner in Mexico City exploring new cuisines, cocktails and culture.


Sauté all sliced vegetables w/pesto

Combine the cooked veg w/the egg mixture and bake