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+ servings
5 from 2 votes
Summer Vegetable Avocado Frittata - a nutritious healthy breakfast recipe with tons of vegetables and avocado
Summer Vegetable Avocado Frittata
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Breakfast
Keyword: dairy free, healthy, paleo
Servings: 4 to 6 people
Author: Julia
  • 1 tablespoon olive oil
  • 1 medium zucchini squash chopped
  • 1 small yellow squash chopped
  • 1/2 red bell pepper finely chopped
  • 3 large kale leaves finely choppe
  • 6 large basil leaves chopped
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 10 large eggs
  • 1/2 large ripe avocado peeled and diced
  1. Preheat the oven to 325 degrees F.

  2. Heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the zucchini, yellow squash, and bell pepper, and cook, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 5 minutes.

  3. Add the chopped kale, cover, and cook until kale leaves have wilted, about 1 to 2 minutes.

  4. Add the basil and half of the sea salt. stir well. Remove skillet from heat.

  5. Crack the eggs into a blender and add the diced avocado along with the remaining ½ teaspoon of sea salt. Blend until smooth.

  6. Evenly pour the egg/avocado mixture over the vegetables in the skillet. Use a spoon or spatula to shift the vegetables around so that everything is evenly distributed, but avoid scrambling the eggs.

  7. Place the frittata on the middle shelf of the preheated oven and bake for 30 minutes, or until frittata tests clean when poked in the center.

  8. Allow frittata to cool at least 10 minutes. Cut wedges and serve with salad and home fries.