Spring Vegetable Frittata with Breakfast Potatoes

Hey there!

Just want to take a quick second to thank all of you for your wonderful responses to my last post. Writing about my struggles with depression wasn’t easy but I know it was worth it, judging by the comments, emails, and in-person conversations I’ve had with so many of you. It’s really nice to know I’m not alone and I hope it helped you to know that you’re not alone either. 

Sooooo, how’s it going? Happy almost my birthday. That’s a greeting, right? Tomorrow is exactly one week from my 31st birthday AKA the first full day of spring AKA no-jacket weather…but it was snowing yesterday so I don’t know what the heck is going on.

What I do know is that I’m super excited to tell you about this (almost) spring veggie frittata.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

About a week ago, I posted a picture of this frittata with breakfast potatoes on my Instagram and got a few requests for the recipe. Let me stop right here and warn you that I made this frittata completely spur of the moment and paid very little attention to what I was doing as far as measurements go, so take the ingredient list with a grain of salt (but actually add more salt because it’s tastier that way).

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Part of the reason I love frittatas so much is that they’re so versatile and very hard to mess up. I used the vegetables I happened to have in my fridge, because, again, spur of the moment, but you can use whatever you like.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Another reason I love frittatas is that you can make one in the beginning of the week and reheat for healthy breakfasts all week long. They don’t take long to make and reheat really well in the microwave. I happened to make this one for myself but another great thing about frittatas is that they’re good for feeding a crowd. I regularly make two or three when I’m having friends over for brunch.

What’s brunch without home fries, right? Another really quick, easy brunch dish I like to make is breakfast potatoes. They’re really tasty and only require four ingredients.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

This, to me, is the perfect breakfast. One that I never tire of because the veggie/cheese combinations are endless. I hope you love it as much as I do!

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Spring Vegetable Frittata with Breakfast Potatoes

Serves 4-6


For the Frittata

  • 1 TBSP Olive Oil
  • 3/4 cup Zucchini, diced
  • 3/4 cup Cremini Mushrooms, diced
  • 8 Free-range, Organic Eggs
  • 1 cup Mixed Greens
  • 1/2 cup Cheddar, shredded
  • 2 TBSP Whole Milk
  • Salt and Black Pepper, to taste

For the Breakfast Potatoes

  • 2 TBSP Olive Oil
  • 2 TBSP Grass-fed Unsalted Butter
  • 1 Medium Yellow Onion, sliced
  • 1 24 oz Bag Fingerling Potatoes, sliced
  • Salt and Black Pepper, to taste


For the Frittata

  1. Preheat oven to 350° F
  2. Heat oil in oven-safe frying pan over medium heat
  3. Sauté zucchini and mushrooms for 5-7 minutes, until soft
  4. In a mixing bowl, whisk eggs, greens, cheddar, whole milk, salt and pepper until combined
  5. Add egg mixture to pan and cook until just set on top
  6. Transfer pan to oven and bake for 10 minutes
  7. Slide frittata out of pan and cut into 4-6 triangles

For the Potatoes

  1. Heat oil in a frying pan over medium heat
  2. Add onions and sauté for around 5 minutes, until soft
  3. Add butter and potatoes to pan and cook for 10-20 minutes, stirring occasionally, until potatoes are fork-tender
  4. Season with salt and pepper, to taste


Have a wonderful day! <3

Connect With Me!

Email: rebecca@roseyrebecca.com





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Vegan Potluck Brunch & A Lazy Sunday

Hey there! Happy Monday! How was your weekend?

I spent half of mine with Stepfanie’s cats.


Oh, and with Stepfanie.  She was there too.

Stepfanie- The Flexible Kitchen

The last time I saw Stepfanie was when we drank kombucha together at Rosetta’s in February, so I was thrilled when she invited me to her vegan potluck brunch this past Saturday.

I was also super excited to try out a new vegan recipe I saw in Vegetarian Times magazine a few weeks ago: Warm Potatoes with Garlic-Turmeric Sauce.

Warm Potatoes with Garlic-Turmeric Sauce

More on the food in a bit though… first, cats.

I got to Stepfanie’s place a little early, and instead of politely keeping her company while she got things ready, I chose to take 5,000 pictures of her cats…


In her beautiful, bright living room…

…and on her awesome screened-in balcony…


Priorities. I’ve got em down.

Stepfanie finally lured me away from her cats with the promise of an adult beverage.

Belvoir Fruit Farms

Because Saturday brunch calls for Elderflower Sangria…

Raspberry-infused ice cubes

…with raspberry-infused ice cubes.

Topped off with white wine and sparkling water…

Elderflower Sangria

Oh, and rosemary-infused ice cubes, because Stepfanie’s a frickin’ genius.

After I drank all of the alcohol a little bit, Stepfanie’s other guests began to arrive and then it was time to FEAST.

Vegan Potluck Brunch

And Stepfanie truly did prepare a delicious feast! I wish I could hire her as my private chef.  Either that or show up at her house every night for dinner. I think she’d be cool with that. Right, Stepfanie?

Seriously though, just look at the menu she included on the invite:

‘Elderflower Sangria
Vinho verde, Elderflower Cordial, Rosemary

Hibiscus Iced Tea
Lime juice

Curried White Bean Hummus
Crudites: Cucumber, carrots, radishes

Mini BLT Pitas
Dulse Bacon, Avocado

Marinated Kale Salad
Maple-Dijon Vinaigrette, Pepitas, Dried Cranberries

Black Sesame-Ginger Quick Bread
Matcha Coconut Cream

I sort of felt like I was going to a restaurant and not to my friend’s house.

Potluck Brunch

She also made an herbed vegan butter and herb crackers FROM SCRATCH.

Potluck Brunch

She ended up using a tempeh ‘bacon’ on the BLTs because she thought Dulse (seaweed) might be a little too intense for those new to vegan food.  I ate 12 three. I also tried the Dulse ‘bacon’ and really liked it but I’ve also been a vegetarian for six years and am used to plant-based substitutes. I can see how it might be weird for those who aren’t.

Here are my potatoes one more time because they were soooo good.

Warm Potatoes and Garlic- Turmeric Sauce

The grocery store didn’t have fingerling potatoes so I just used small multi-colored potatoes. I also couldn’t find purple cabbage and I was in a bit of a rush (I went grocery shopping the morning of the brunch…oops) so I grabbed a container of pre-shredded cabbage and carrots. It worked out fine. I think those were the only changes I made to the recipe and everyone loved it!  Definitely try it if you need a quick, easy vegan side dish or a potluck dish.

My plate:

Potluck Brunch

Times 3.  Because, brunch. Duh.

Stepfanie’s friend Sara brought these delicious Vegan Chocolate Balls:

Vegan Chocolate Balls

And I ate them all. Just kidding, I had one. Yum!

Here’s a picture of Stepfanie and me to prove we’re friends and that I didn’t just crash her brunch.

Stepfanie and me

Me: Hey, I’m here for brunch! I brought potatoes!!

Stepfanie: …but we didn’t invite you. I don’t even know who you are.

Me: Whatever. Just take a picture with me for my blog, or else…


And then there were more pictures of cats…because cats.



Stepfanie kicked me out when I threatened to steal all of her pets. Just kidding, I left when the party was over, like a normal guest.

It was a great time and I can’t wait to do it again! I love that I’ve made so many new, awesome friends in Asheville through blogging.

Sunday was pretty lazy. I only took two pictures the whole day. I slept in and Jeff and I took our time getting out of the house.  Eventually, after lounging around and eating breakfast, we decided to head over to Lake View Park in North Asheville.

Lake View Park, Asheville, NC

Even after six months of living in Asheville I am still completely blown away by the fact that we live in such a  beautiful place.  We walked the perimeter of the lake and just soaked in the 75 degree weather and the gorgeous mountain views.

We were hungry for lunch by the time we were done walking and headed over to Clingman Café in the River Arts District to grab a couple sandwiches.

Clingman Cafe, Asheville, NC

I ordered the Chickpea Salad Wrap: Chickpeas, Onion, Celery, Pickles, Dill & Spices with Romaine Lettuce, Roma Tomatoes in a Wheat Wrap

As a vegetarian, sometimes I miss tuna salad but I’ve found that chickpeas really do make a great substitute. I’ll have to recreate this at home because it was so delicious, especially with those chips stuffed inside (don’t judge- you know you do it too).

We spent the rest of Sunday lounging, meal planning and deciding on a wedding invitation design.  My best friend/Maid of Honor, Dara, is designing our invites and I can’t wait to see how they turn out and what our guests think.

Today I’m going to Aqua PT and then to check out a restaurant downtown for our rehearsal dinner! Plus grocery shopping. Best. Day. Ever.

What did you do this weekend? Do you love where you live? What is your go-to potluck dish? Let’s chat!

Have a great Monday! <3

I’m linking up with Marvelous Monday!

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