Name: September Harvest Frittata
Total time: 15 min
Ingredients: 1/2 tbsp tablespoon butter (enough to grease an 8-inch skillet); 3 eggs; 1/4 cup cherry tomatoes (chopped); 1/4 cup sweet bell peppers (any color, diced); 1/4 cup roasted beets (*roast them the night before at 400 degrees Fahrenheit, diced with olive oil, salt, and pepper); 1 tbsp chives (finely chopped); Sea salt and ground black pepper to taste

Jump to Recipe Print

Happy September!

I say this at the beginning of almost every month, but this time I really mean it! How can it already be September 1st?

Even with the long break between graduation and the start of my dietetic internship (only 5 more days!), this summer flew by. I am so grateful to have had the time to get settled in Minneapolis, and can’t wait to get started with my internship. Stay tuned for lots of posts documenting my experiences and newfound dietetics knowledge.

Aside from the new beginnings that September always brings, this month also gives us some of the BEST produce of the year. You might be thinking, “but what about July? October?!” Well of course those are 2 of my favorite months for locally grown goods, but September is just as good. We get a couple more weeks of heirloom tomatoes, peppers, eggplant, and zucchini to make Ratatouille, and finish out the month with root vegetables, winter squashes, and best of all- apples.

I created today’s recipe as a way to capture as many September flavors as I could. In just one frittata, you’ll find end-of-summer tomatoes, sweet peppers, and herbs, alongside earthy fall beets. Enjoy!

September Harvest Frittata

Start your morning with the delicious combination of summer and fall! The sweet taste of peppers and tomatoes complement the earthy beets.

No ratings yet

Print Pin Rate Save

Total Time: 15 mins

Servings:

Calories:

Author: Lizzie Streit, MS, RDN

Ingredients

▢ ½ tablespoon tablespoon butter - enough to grease an 8-inch skillet
▢ 3 eggs
▢ ¼ cup cherry tomatoes - chopped
▢ ¼ cup sweet bell peppers - any color, diced
▢ ¼ cup roasted beets - *roast them the night before at 400 degrees Fahrenheit, diced with olive oil, salt, and pepper
▢ 1 tablespoon chives - finely chopped
▢ Sea salt and ground black pepper to taste

Instructions

. In a large mixing bowl, whisk the eggs.
Add in tomatoes, peppers, and beets. Stir until evenly distributed.
Heat butter in an 8-inch skillet over medium heat.
Turn on broiler.
Pour egg mixture into skillet and let stand just until the eggs begin to set on the bottom of the pan. Sprinkle on chives, salt and pepper.
Remove from heat and place under broiler. Cook for about 3-4 minutes or until eggs are cooked through. Watch carefully to avoid burning.
Remove from oven. Transfer frittata to a plate or cutting board, slice, and serve!

Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

You can easily double this recipe if you are cooking for a family. Just remember to use a bigger skillet. This breakfast is filling, and well…just plain pretty!