Recipe type: main

Prep time: 20 min

Total time: 40 min

Serves: 6-8

This is recipe is from Marissa who has always had a passion for cooking and eating plant-based foods! She is a health nut and loves finding new ways to veganize her favorite foods because…plants are where its at!

A frittata is a great dish to finish up many of your favorite veggies! Feel free to add your favorite leafy greens, a kale or a spinach, to up your vitamin C.



½ sweet potato, peeled and diced

½ white onion, chopped

¼ head cauliflower,chopped in small pieces

¼ zucchini, diced

5 cherry tomatoes, sliced

Salt and pepper to taste

10 eggs

½ cup coconut milk (or milk of your choice)

Feta cheese


Preheat oven to 200 degrees C. Grease a 10×13 baking dish, pie dish or loaf pans.

Add extra virgin olive oil to a saucepan, sauté diced onion, zucchini and cauliflower. Add salt, pepper and garlic powder. Sauté until tender and just starting to brown.

Boil a small pot of water, add diced sweet potatoes. Cook until soft, about 15 minutes. Drain and set aside.

Meanwhile, whisk eggs, milk and extra seasonings until fluffy (about 30 seconds).

Mix together, egg mixture, veggie mixture, sweetpotatoes, tomatoes and cheese. Add to baking dish or individual muffin tins.

Bake for about 15 minutes or until firm. A frittata can be served immediately. Once cooled to room temperature, it can stand for up to an hour. A cooled frittata can be refrigerated for up to 1 day. You can serve cold, bring to room temperature or reheat before serving!

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