Vegetable Frittata

Breakfast is my favorite meal of the day. I love having a full breakfast, so that it keeps me satisfied until lunch. A frittata is a wonderful option for a busy week. It can be made ahead and saved in the fridge. Frittatas also heat up well.

It is also a very versatile dish because you can make it with any number of different ingredients. For this particular recipe, I chose mushrooms, spinach and tomato. I prefer a frittata without cheese, but to get that same taste and consistency, I use nutritional yeast. Nutritional yeast is a deactivated yeast, and comes in the form of flakes or powder. It contains several vitamins and minerals, and is especially plentiful in B vitamins. The taste of nutritional yeast can best be described as 'cheesy' or 'creamy'. I sprinkle a little bit on top of the frittata and it tastes like cheese to me!

Try making this on a Sunday night so you can easily have breakfast ready for the week. You can add any type of vegetables you prefer, experiment!


  • 8 large eggs
  • 1/2 cup diced tomato
  • 3 handfuls of baby spinach
  • 4 mushrooms sliced
  • 1 TBSP nutritional yeast
  • Coconut oil spray
  • 1/4 tsp salt
  • fresh ground pepper

Preheat oven to 375.

In a large bowl, beat the eggs well. Spray a round baking dish with coconut oil spray. Pour eggs into baking dish. Place each vegetable in the dish along with the eggs, and spread apart evenly.

Top with salt and pepper to taste. Then top with nutritional yeast. Bake in oven until center is cooked through (use knife and cut in center to check).

Serve with side of avocado.