Whether you enjoy this veggie packed frittata for breakfast, brunch or dinner, it is sure to satisfy. For a meal on the go, pack a wedge into a whole wheat pita lined with Ontario lettuce and drizzle with salsa.  

Baking Time: 25 minutes

Preparation Time:

Cooking Time:

Servings: 4-6


  • 1 tbsp (15 mL) vegetable oil
  • 1 Ontario Leek, white and pale green parts only, thinly sliced crosswise
  • 2 cups (500 mL) small Ontario Broccoli or Cauliflower florets
  • 1/2 cup (125 mL) each diced Ontario Zucchini and Ontario Sweet Red Pepper
  • 8 Ontario Eggs
  • 3/4 cup (175 mL) shredded Ontario Cheddar or Swiss Cheese
  • 1/2 cup (125 mL) diced Ontario Ham
  • 2 tsp (10 mL) grainy Dijon mustard
  • 3 dashes hot sauce
  • Salt and pepper


Heat 10-inch (25 cm) cast-iron or nonstick ovenproof skillet on medium-high heat. Add oil and swirl to coat. Add leek, broccoli, zucchini and red pepper. Cover and cook, stirring occasionally, for 6 minutes or until broccoli is crisp-tender.

Meanwhile, in large bowl, whisk together eggs, cheese, ham, mustard, hot sauce, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Add to skillet and tilt to distribute evenly; gently press down on vegetables to cover with egg mixture. Cook for 1 minute or until edge is slightly set.

Transfer skillet to 350°F (180°C) oven; bake for 25 minutes or until puffed, and eggs are set. Let stand for 5 minutes; cut into wedges.

Tips: No leeks? Use 1/2 cup (125 mL) chopped Ontario Onions or Shallots.

For variety, use a combination of broccoli and cauliflower florets.

Nutrients per serving

1 Serving (When Recipe Serves 6):  

  • Protein: 16 grams
  • Fat: 15 grams
  • Carbohydrate: 5 grams
  • Calories: 220
  • Fibre: 1 gram
  • Sodium: 420 mg