Vegetable Fritatta

vegetable frittata recipe with Chile Crunch spicy condiment

Vegetable Frittata

Serves 4


  • 8 eggs (can substitute with eggbeaters)
  • 1/2 head broccoli
  • 1/2 head cauliflower
  • 1/3 cup chopped onion
  • 1 zucchini chopped
  • ½ cup corn kernels either fresh or frozen
  • 1 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1-2 tablespoons CHILE CRUNCH
  • salt and pepper to taste


Cut the broccoli and cauliflower into florets. Whisk the eggs with 1 tablespoon milk or water. In an oven-proof skillet, melt the oil and butter over medium heat. Add the vegetables and sauté. Add the egg mixture and cook until set.

Place the skillet in an oven set to broil and cook until top of the frittata is set. Cut into wedges and serve, topped with CHILE CRUNCH.

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