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“Herb Frittata”



I don’t know about you but here in the Rackley household, we tend to be a little uncreative when it comes to breakfast time. I personally like to start out the day with something that leaves me feeling good, you know like something healthy and contains quite a bit of protein. Most days, that leaves us with the slim option of eggs & toast or oatmeal with fruit & almond butter. Don’t get me wrong, we love pancakes, waffles, muffins, and tarts too- but those are reserved for the special occasions.

One morning I had had enough of the same ol’ breakfast menu and went searching in the fridge for something to spark my interest. We still had a lot of eggs and plenty of left over veggies that needed to be used up, so I began to chop, dice, slice and sauté. 

My first attempt included a crust, which if you don’t mind me saying..was pretty delicious. But after reducing the amount of calories and coming up with something a bit more healthy, considering my mission in life, I reconsidered the crust that used 10 Tbsp of butter (GASP!).





  1. Preheat the oven to 350 degrees fahrenheit, while warming, prepare an 8″ x 8″ or 9″ x 9″ round baking dish.
  2. Using a whisk and large bowl, scramble the 9 eggs together. Set aside for later.
  3. In a skillet over medium heat, use the olive oil to sauté the onions and bell peppers together.
  4. When slightly soft, add in the broccoli and mushroom slices. Sauté until just slightly soft.
  5. Pour the veggies into the raw scrambled eggs and fold together. Add the salt, pepper, thyme, rosemary and chives and gently mix until well combined.
  6. Pour the egg mixture into the prepared round dish.
  7. Bake at 350 degrees for about 35-40 minutes, the middle should not jiggle when shaken.
  8. Let the frittata sit for ~5 minutes before serving. Best served warm.


*Store in refrigerator for up to 1 week with a cover on top. 




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This is an original Healthy Chew recipe – all rights reserved.

All photos were taken by and for The Healthy Chew – all rights reserved.





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