Garden Veggie Frittata

Garden Veggie Frittata


  • ⅓ cup fresh leeks, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup cauliflower
  • 1 cup Brussels Sprouts, thinly sliced
  • ⅛ cup fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon butter
  • 1 cup white cheddar, shredded
  • 7 eggs
  • salt and pepper, to taste



  1. In a cast iron pan, melt the butter and add the veggies (cook for about 3 minutes, until they start becoming translucent)
  2. In a medium bowl, beat together the eggs, salt, pepper, dill and cheese. 
  3. Top the veggies with the egg mixture. Cook on MED heat until the eggs are almost fully set. 
  4. While eggs are cooking, heat up the broiler. 
  5. Sprinkle eggs with parsley and place under broiler for about 3 minutes. This will give the frittata a nice golden crust. 
  6. Let cool for a few minutes, prior to cutting. 


I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured.  There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.

My passion for cooking came from those summers. 

After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.

In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.

Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.