Vegetable Frittata (with Frothed Eggs)

Eggs are smelly. I’ve never been a fan, no matter how they are prepared. However, they are an enriching source of protein and a whole lot cheaper than meat, so I incorporate eggs into weekly my menu as a meatless option.

I typically stick with my favorite Easy Egg Pancakes, but I was feeling something different last night. I’m sure you can relate to wanting fresh meal ideas! (What did we do before Pinterest?)

My grand invention: a frittata. Well, I didn’t invent a frittata, but I invented this particular recipe! Keep in mind, I don’t love eggs. But this dish is bursting with flavor and offers such depth of texture that I wasn’t turned away by the eggs.

I had an abundance of kale in my fridge, almost as if it was growing there. I reached for this ingredient first. My family puts cheese on everything, so I grabbed that out of the fridge too. Why not toss in some quinoa for substance and a bell pepper for color too? Ta-da.

I let the veggies sauté while I grated the cheese and frothed the eggs. Fun fact: Eggs can be frothed up to 8 times their size! And room temperature eggs froth better than cold ones.

Combine the veggies, cheese and eggs; cook on the stove top and finish under the broiler. This meal took me a grand total of 25 minutes start to finish. Not bad for a filling and healthy weeknight dinner!

Yield: 8

Vegetable Frittata (with Frothed Eggs)

Vegetable Frittata (with Frothed Eggs)

While your veggies are sautéing in a skillet, froth your eggs in the Vitamix Aer container. Pour the eggs over your vegetables for a quick and satisfying one-dish meal!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1-2 Tbsp olive oil
  • 1 onion, diced
  • 1 bell pepper, diced (any color)
  • 2-4 cups kale, roughly chopped
  • 1 cup mozzarella, shredded
  • ½ cup parmesan, shredded
  • 1 cup quinoa, cooked
  • 8 eggs, frothed
  • Salt and pepper to taste


  1. Cook the quinoa. Preheat the olive oil in an oven-safe skillet (like cast iron) on the stove over medium heat.
  2. Dice the onion. Add to skillet.
  3. Chop the bell pepper and kale. Add to the skillet. Stir frequently and cook for 5-10 minutes, until vegetables are soft.
  4. While cooking, crack the 8 eggs into the Vitamix Aer container. Froth over variable 3 for 60 seconds (you should be able to see them expanding in volume).
  5. Add cooked (and drained) quinoa, cheese and seasonings to the skillet. Stir.
  6. Add the eggs to the skillet with the vegetables and immediately stir to incorporate all ingredients.
  7. Cook on the stove for 5-8 minutes. Then transfer to the oven and place under the broiler for an additional 5-8 minutes until the eggs are firmly set.


For a quick reference: boil ½ cup quinoa in 1 cup water for 15 minutes to get 1 cup of cooked quinoa.

Check if the frittata is done by tilting your skillet. If it holds its form, then it’s done! But if it begins to move/looks runny, then it needs a few more minutes to cook (either under the broiler or on the stovetop).

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 197mgSodium: 298mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 14g

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