Southwestern Veggie Fritatta

Veggie Fritatta

Southwestern Veggie Fritatta

I’m not so sure what qualifies this fritatta as “Soutwestern” necessarily, except that it’s darn great and tasty as I’m sure many southwestern meals are. Whip this up real quick-like when you want a healthy and delicious breakfast to start the day.


4 eggs

1 small onion, chopped

1 small green bell pepper, chopped

2 tomatoes, diced

1 tsp butter

1/2 tsp garlic powder (note: not garlic salt)

1/2 tsp dried parsley

salt and pepper to taste


Preheat the oven to 350. Melt the butter in a non-stick skillet, add the chopped onion and the bell pepper. Cook until the onion are translucent, about 5 minutes over medium-high heat. In a small bowl, whisk the eggs, adding in garlic powder, parsley, salt and pepper and any other spices you’d like. Add the egg mixture to the skillet and stir gently, mixing all the ingredients well. Allow the eggs to set a little bit and lift the edges when they are slightly cooked to let some of the runny egg to go underneath the cooked layer. Put the skillet in the preheated oven and cook for 20 minutes, or until set. Remove from the oven and cut into wedges.

This recipe would be a perfect opportunity to be creative and own it, make this fritatta your own. Add this, add that, take out some of the ingredients I have, put some meat into this if you’d like. Have fun!


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