The A-OK Breakfast – Veggie Frittata!

Good morning!

The hardest thing about dieting, for me, is that the only way I can really lose weight and stay healthy is to cut carbohydrates. I dread that. I love chocolate-coated sugar bombs with milk and cream on them. I love pancakes with too much syrup. I love granola bars, instant milk stir ins, and smoothies.

The only way I can make myself follow a low-carb diet is to keep telling myself that sweet = poison. In a way, it is true, for me. Sugar sure is sweet and sure is poison. Most sugar substitutes are, also. Since I stopped allowing sugar past my lips, I have been tons healthier. I try hard to stick to only 10 grams of sugar per day, although I often go up to 15 or 20. Still, I try.

Now, lest we be confused, in my book, starch = sugar. If you paid attention in school, you learned that starch changes to sugar in the body, often as soon as while it is in the mouth. So–no sugar = no starch.

Exit: breakfast as we know it. Enter: eggs, the wonder-food.

Long ago when scientific empiricism ruled, children learned in school that eggs are nearly a perfect food. Soon after that, media sensationalism took over and we all became scared of the egg. Impossible! Now, surprise, surprise! the egg is coming back into vogue, probably because if we want, we can circumvent media tripe by watching the computer, instead, choosing to read the research for ourselves, instead of trusting the interpretation of those who have agendas.

Slowly it trickles down and grows to a deep sea of truth. The truth is, I cannot eat the average donut or cereal breakfast and lose. I ate that way for most of my life, and now, the part of me that processes sugar is worn out. It’s gotta be protein and greens for me.

I have learned, from long years of perfecting my breakfast menus, that I cannot tolerate egg after egg after egg, unless I do something drastic about the boredom. So I collect amazing egg recipes. Thinking others may be in the same boat, I have decided to share, every Monday, how I have beat egg boredom. (Yes, I know today is Wednesday. Minor glitch. Just think–you only have to wait five more days for the next installment.)

Today will be the Vegetable Frittata. It is so NOT breakfast-y, that it shocks the taste buds into sobriety while delivering tons of great nutrients to the fasting body, including one of the most easily digested protein sources, the lowly egg.

Here it is, in all its glory. Adjust it to meet your taste buds and your veggies on hand. Enjoy!

Vegetable Frittata

2 T. olive oil or butter
4″ sprig rosemary
1 or 2 green onions, chopped
1 clove garlic, pressed
1 or 2 mushrooms, sliced
1 small tomato, chunked
2 eggs
grated parmesan cheese (opt.)

Warm oil with rosemary in covered saute pan for a minute. Add onion and garlic and saute briefly, stirring, until clear. Add mushrooms and increase heat slightly. Saute, stirring, until mushroom begins to shrink and brown. Onion should brown, also, and garlic should be nearly overdone. Increase heat slightly and add tomato. Stir and fry until tomato just begins to peel.

vegetable frittata-1
Just After Adding Tomato

Beat eggs with 1 teaspoon water and add to pan, stirring constantly until done. If desired, contents of pan may be pushed into interesting shapes before egg sets.

vegetable frittata-2
Prepared with Love

Sprinkle lightly with parmesan cheese, salt, and pepper, if desired, and serve with 2 ounces of pomegranate juice and/or 1 cup coffee or tea. Serves one.


Okay, I know it’s a shock. Move to a sunny window, close your eyes, pretend you’re in Italy, and learn a new thing.

See ya’ tomorrow!

Published by Katharine

Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn. Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.

6 thoughts on “The A-OK Breakfast – Veggie Frittata!

  1. I totally love eggs, so I can’t imagine being bored with them. But because I love them so much a new egg recipe is always welcome.
    So thank you!

    1. Oh, I think I nearly love eggs, too, but it was the same recipe, daily, that had to go! You are welcome to the recipe. I like the way it uses fresh garden produce, which we have bunches of, coming up. Thanks for your kind words! Thanks for visiting, too. Come by every Monday for a new breakfast idea!

  2. Wow, Katharine, this looks great! I’ll print it and cook it this weekend for brunch. Not a shocker for me – I even heat up left-over steak for breakfast (who made the rule about what breakfast is supposed to look like anyway????)

    Also love your blog theme. Very comfy and calming. Makes me wanna hang around some more and see what else you’ve been writing about.

    Keep up the good work!!!

    Take care,

    1. Thanks so much for your kind and encouraging words, Nickie, and welcome to Home’s Cool!
      I have to laugh because I had veggie frittata for lunch TODAY! 🙂 We had fried summer squash and onions for supper last night, and a tiny bit left over, so I warmed that and cracked a couple eggs over it. Then, once it was done, I slid it out of the omelet pan onto a plate of fresh, homegrown Brandywine tomatoes (so sweet, they might be a bit carby!!) and yummo, as they say on T.V. 🙂
      I love this theme, too. Lots of people compliment it. I just think it suits me.
      PLEASE DO check out the rest of my site. I don’t always stick to homey stuff, even. A big hodge-podge, and now I have another at
      Thanks, again!

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