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.