Protein-Packed Veggie Frittata

The ideal breakfast is full of protein that will keep you full throughout the morning
Protein-Packed Veggie Frittata

Dr. Josh Axe

Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS

Let’s face it: Eating a healthy breakfast is important. And it’s not just because it’s “the most important meal of the day.” When you start your day with processed carbs and sugars (all the stuff that’s found in pastries, fancy coffee drinks and most store-bought cereals), you’re sending your blood sugar on a never-ending roller coaster that will have you reaching for a candy bar in just a few hours.

The ideal breakfast is full of protein that will keep you full throughout the morning, as well as nutrient-rich veggies that will keep energy high and serve as natural metabolism boosters. This easy-to-prepare frittata has the best of both worlds, and even better is the addition of bone broth protein.

You’d have to be living under a rock to not have heard about the tremendous health benefits of bone broth, but, for many people, it’s just not always convenient to make their own from scratch. My Bone Broth Protein powder eliminates this need by transforming gut-boosting bone broth into a convenient protein powder. It works in smoothies, desserts, baked goods or anywhere else you need a healthy protein-boost—like in this super-easy frittata recipe.

-Dr. Josh Axe

Ready in
28 m
6
Servings
105
Calories Per Serving
Deliver Ingredients

Ingredients

For the Protein-Packed Veggie Frittata

  • 1 Scoop of pure bone broth protein mixed in 8 ounces water
  • 8 Ounces water
  • 1/2 Teaspoon sea salt
  • 1/2 Red onion, diced
  • 1 Cup small broccoli florets
  • 1 Cup sliced mushrooms
  • 1/2 Red pepper, diced
  • 8 Eggs
  • 1 Tablespoon fresh basil, minced
  • 1/4 Teaspoon crushed red pepper (optional)

Directions

For the Protein-Packed Veggie Frittata

In a large, all-metal sauté pan over medium-high heat, heat the bone broth, water and sea salt to a simmer.

Add veggies and simmer for 8 minutes, uncovered. Reduce heat to low.

Turn oven to low broil.

In a medium bowl, whisk eggs, basil and optional pepper flakes together thoroughly.

Add egg mixture to pan and stir to combine.

Cover and cook on stovetop for 10–15 minutes. Broil, still covered, for 3–7 minutes, watching carefully, until eggs are set.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
N/A
Saturated Fat
2g
9%
Cholesterol
213mg
71%
Protein
8g
15%
Carbs
5g
2%
Vitamin A
122µg
14%
Vitamin B12
0.5µg
8.5%
Vitamin B6
0.2mg
7.7%
Vitamin C
22mg
37%
Vitamin D
1µg
N/A
Vitamin E
0.8mg
3.8%
Vitamin K
3µg
3%
Calcium
42mg
4%
Fiber
0.4g
1.6%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
1mg
6%
Magnesium
12mg
3%
Monounsaturated
2g
N/A
Niacin (B3)
0.2mg
1.1%
Phosphorus
125mg
18%
Polyunsaturated
1g
N/A
Potassium
145mg
4%
Riboflavin (B2)
0.3mg
16.7%
Sodium
395mg
16%
Zinc
0.8mg
5.5%

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