Stuffed with fresh vegetables and graced with basil, this lovely frittata from Maureen Smithe, of Homemade Mothering, can be served not just at breakfast, but as a healthy, quick dinner served with a tossed green salad and fresh crusty bread.

Veggie Frittata


8 eggs
2 cups frozen broccoli
2 tomatoes, diced
shredded mozzarella
grated Parmesan cheese
Fresh basil, chiffonade


Preheat oven to 350 degrees.

Set a large skillet over medium high heat. In a medium bowl, beat eggs and 4 tablespoons water. Add butter to heated skillet and drop in broccoli and tomatoes. Pour in eggs and cook for 2 minutes, till bottom is set. Sprinkle cheeses on top.

Remove from stovetop and place pan in the oven. Cook for 12 minutes – until eggs are cooked through. Remove from oven, slice, sprinkle with fresh basil, and serve.

*Image and recipe courtesy of Maureen Smithe, of Homemade Mothering.*