When I interviewed Noah Przybylski, he shared with me a quick way that he and his chef wife, Julie, get a hot and healthy dinner on the table during the week. If you have eggs and veggies in the produce drawer, then you are good to go. I made a mini-me version as a weekday brunch.

Here are some of the veggies that he suggested:

  • Potatoes or sweet potatoes
  • Carrots
  • Peppers
  • Summer Squash
  • Mushrooms
  • Onions
  • Pumpkin
  • Beets
  • Artichokes

He also sang the praises of an omelette with carrots, onions, and mushrooms, topped with Dijon mustard. Yum!

My Mini Me Frittata

1 tsp olive oil
1 potato, diced
1/2 zucchini, diced
1 tomato, diced
1/2 red pepper, diced
1/4 onion, diced
2 eggs and 2 egg whites, beaten together



  1. Add the olive oil to a small frying pan heated at medium heat.
  2. Set oven to Broil.
  3. When oil is hot, add veggies. Saute until veggies are caramelized.
  4. Add egg mixture.
  5. Cook until bottom of eggs are set, about 3-5 minutes.
  6. Place in oven.
  7. Broil until top is golden brown, about 5-8 minutes.
  8. Slice and serve.

Recipe Review: I was really surprised at how easy this went together. The yolks were a little rich for me so I think next time, I would just do egg whites. On that note, the egg mixture is really up to you. If you can handle the yolks, do the whole egg and no egg whites. If you struggle with yolks or want to make this just that much healthier, do just egg whites. Manatee adored this. Even though this is a Mini Me Frittata, it resulted in three good sized portions. Manatee enjoyed the leftovers with his salad that night. We will definitely be trying this, and variations of this when we need a quick weeknight meal. Thanks Noah!


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