Recipes / Veggie and Olive Frittata
Veggie and Olive Frittata


- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1/2 cup diced sweet potato
- 1/2 cup diced white cabbage
- 1/2 cup diced red cabbage
- 1/2 cup cooked chickpeas
- 1/2 cup pitted and chopped olives
- 1/4 cup thaini
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sliced almonds
- 1/2 cup chopped broccoli
- 6 large eggs
- Salt and freshly ground black pepper
- 1/2 cup cubed bread


1. Preheat oven to 375°F.

2. Heat olive oil in a large oven-safe skillet over medium heat. Add red onion and garlic and cook until softened, about 5 minutes.

3. Add sweet potato, white cabbage, red cabbage, chickpeas, olives, thaini, and lemon juice. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.

4. Stir in almonds and broccoli and cook for an additional 5 minutes.

5. In a large bowl, whisk together eggs, salt, and pepper. Pour egg mixture over vegetables in the skillet. Sprinkle cubed bread over the top.

6. Transfer skillet to preheated oven and bake until frittata is set and golden brown, about 25 minutes.

7. Let cool for 10 minutes before slicing and serving. Enjoy!