Our go-to breakfast is full vegetables and nutrients. This veggie frittata recipe is super easy to make and flexible with what you have growing in your Rise Garden. 


 - Rise Gardens


The Rise Gardens Veggie Frittata Recipe

  1. Prep Time 10min
  2. Cook Time 25min
  3. Serves 4p
  4. Total Time 35m


  • 6 large eggs
  • 1/4 cup of milk or water
  • 8-10 cherry tomatoes, chopped
  • 3 snackable peppers (red or orange), chopped
  • 4-6 kale leaves, destemmed and chopped
  • 3-4 baby bella mushrooms, chopped
  • 1/2 small yellow onion, chopped
  • 1/4 cup mozzarella (if dairy-free, skip)
  • 2 oz microgreens
  • 2 tbsp olive oil


  1. Step One: Pre-heat the oven to 350 degrees. While the oven is pre-heating, heat your oven proof skillet on medium heat with 2 tbsp olive oil and the kale. Cook down the kale, approximately 5 mins. 
  2. Step Two: Add onions to the skillet and cook for 1-2 mins, then add in the peppers and mushrooms and cook for 2 mins. Turn off heat to the skillet.
  3. Step Three: Then, add in tomatoes and mozzarella and then mix up the veggies so that they are evenly distributed. Whip together the eggs and milk/water. Immediately, add the egg mixture to the skillet and mix it up with a spatula to make sure its even. 
  4. Step Four: Bake for 20-25 mins or until the frittata is firm and fully cooked. Remove from the oven and let cool for 5 minutes. 
  5. Step Five: Top the frittata with microgreens and serve!