Recipe: Taste the Rainbow Frittata


  • Nonstick cooking spray

  • ¼ cup ½-inch pieces sweet potato

  • ¼ cup ½-inch pieces yellow sweet pepper

  • ¼ cup coarsely chopped fresh broccoli

  • 8 omega-3 enriched eggs

  • 1 teaspoon snipped fresh basil

  • ⅛ teaspoon cracked black pepper

  • 1 avocado, halved, seeded, peeled and thinly sliced

  • 5½ cups grape or cherry tomatoes, halved

  • Sriracha sauce

  • ½ teaspoon snipped fresh thyme

  • ⅛ teaspoon salt


  1. Preheat oven to 350 F. Coat an oven-going 10-inch nonstick skillet with cooking spray. Add sweet potato, sweet pepper and broccoli; cook and stir over medium 5 to 7 minutes or until tender

  2. In a medium bowl whisk together eggs, basil, thyme, salt and black pepper. Pour mixture over vegetables in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift egg mixture so uncooked portion flows underneath.

  3. Transfer skillet to oven; cook 5 minutes or until egg mixture is set. Remove from oven. Let stand 2 minutes. Top servings with avocado and tomatoes. Drizzle with sriracha​

Article: Rainbow Fittata

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