Ending January on a healthy note with a loaded veggie frittata. It’s vegetarian and made in one pan. Boom.
Truth time: I’ve had to be on a special doctor ordered diet since Christmas and it’s been absolutely ridiculous. Basically nothing fun was allowed aka bread, cheese, and wine. The best things in life amiright?
I didn’t worry too much about it since it coincided with healthy January but still. You don’t realize how much you really love a baguette with cheese and a glass of red wine until you can’t have it!
I’m now pleased to say that the health issue I had has gotten way better and had nothing to do with the diet so CHEESE TIME!
However, the diet really did help with some other things. For one it was way healthier than my usual go to’s and was perfect to get back on track in January! I’ve started much better eating habits and although I’ve added cheese and gluten back into my diet I’m still maintaining a healthier diet in general.
This loaded veggie frittata was one of my no gluten, no cheese creations and oh man. It’s become a staple in our household! Its absolutely bursting with veggies, my favorite being the zucchini. You add that after the other veggies are already sautéed, just before you put the pan in the oven. It ends up with the slightest bite to it, adding texture to the dish.
Quick, easy, and full of nutrients. The loaded veggie frittata is the perfect breakfast to start your day.
Full disclosure though: if you want to add cheese, DO IT! I won’t judge 😉.Print