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Thursday, January 5th, 2012

Weight loss Frittata Recipe

Thursday, January 5th, 2012

Frittata with Roasted Veggies


Remember when I made these earlier in the week?


Well I made a HUGE batch and ended up having them at 3 different meals with leftovers to spare. I wanted to try using them in a different way and so, this roasted veggie frittata was born!


Makes 4-6 servings

You’ll need:

  • 2 cups roasted veggies
  • 6 eggs (preferably free range or organic)
  • 1 handful baby spinach
  • feta cheese
  • butter
  • salt
  • pepper

Preheat the broiler.

Wisk the eggs with sea salt to taste and set aside. In a large non-stick skillet or cast iron skillet (thanks Nancy!) over medium heat melt a small pat of butter and then add your roasted veggies. Let sit for just a min or so, just enough so that the roasted vegetables start to get warm. Next add spinach and toss until lightly wilted.

Raise the heat to medium high and pour the wisked eggs evenly over the vegetable mixture and cook for a few minutes until the eggs start to set. Sprinkle with crumbles of feta cheese.



Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then place the skillet under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.



Et Voila! A meal big and hearty enough to feed a family that’s also healthy and packed with nutrition! I love using left over veggies to make wonderful frittatas. There’s something special about frittatas, they always taste great and look gorgeous! They are also prefect to have at any meal! I love them over a green salad for both lunch or dinner. Eggs are such a fast, easy source of protein as well as being packed with nutrition. This frittata is a nutrition powerhouse that you and your whole family can enjoy in under 20 mins!

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11 Responses to “Weight loss Frittata Recipe”

  1. Anonymous January 5, 2012 at 3:52 pm #

    this looks delicious!!! x

  2. Maria January 5, 2012 at 5:18 pm #

    I just spent the last 3 hours reading 15 pages of your posts! Loving this blog and so grateful you take the time and energy to write it. Thank you.

    • Linda January 5, 2012 at 5:32 pm #

      Maria, thank you!! <3

  3. Cynthia January 5, 2012 at 5:43 pm #

    OK, this looks good. Pondering subbing sun-dried maters for the roasted ones. I am one of those people that just cannot abide the texture of cooked tomatoes unless they are completely pureed…or salsa. George Carlin said it best: “It looks like they are still in the larval stage.” 🙂 Everything else looks AWESOME.

    • Linda January 5, 2012 at 6:02 pm #

      Hey Cynthia, there actually are no tomatoes in the recipe…they are all root veggies: beets, turnips, carrot, sweet potato…but YES of course you could add or substitute sun-dried tomatoes! Really, any veggie will do!

  4. Maree January 6, 2012 at 11:10 am #

    I love the way you used leftover for a brand new meal, especially when it looks delicious like this! 🙂

    • Linda January 9, 2012 at 12:33 pm #

      Thanks Maree! So glad you like it!

  5. Kelli Peters June 2, 2013 at 2:42 am #

    Awesome information here! Thank you so much for sharing!

  6. mary February 4, 2014 at 6:41 pm #

    I love all the juice recipes. I would love to know how many calories are in this dish. it looks great. thank you

    • Linda February 4, 2014 at 7:47 pm #

      Hi Mary,
      I don’t count calories but you could plug the recipe into a site like to get the calorie count.

      • Mary February 5, 2014 at 2:56 am #

        Thank you. Will definitely make this, looks yummy