Veggie Frittata with Roasted Eggplant, Peppers, Zucchini, Tomatoes and Herbs
I have mentioned this many times, but frittatas are one of my go to meals throughout the entire year. I love that you can use any mix of seasonal veggies, herbs, greens, and various types of cream to make a meal perfect for breakfast, lunch or dinner (although Patrick says this is strictly a breakfast dish haha).
You can make this recipe year around, as the veggies used are those you'll always find in the grocery store. I love using CoCoYo probiotic coconut yogurt - it's the cleanest one I have found and has SO much flavor. I also used nutritional yeast to mimic a cheesy taste. You can omit or sub with the real thing!
Frittatas freeze well, so if you are a single person or a couple you can make the whole recipe in cast iron and freeze for later, or make into mini muffin tins. You can also halve the recipe but it won't be as high as mine.