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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When Foodies Take On Asheville (Part One)

Hey there!  Happy Wednesday! Hope the week is treating you well.

You’ll have to excuse my lack of posts the last few days. I was recovering from a food coma.

Doughnuts, Vortex Doughnuts, Asheville, NC, Rosey Rebecca Blog

This past weekend my good friend Jen came to eat everything in Asheville visit.

Jen, Biscuit Head, Asheville, NC, Rosey Rebecca Blog

Jen and I have been friends since 2012, when we worked together in DC. We bonded over our love of food from the start. When you’re a foodie, meeting another foodie is kind of like finding your soulmate, someone who truly understands you and won’t think you’re weird for talking about the next meal as you’re eating the first one.  Someone who will read restaurant menus with you for fun and plan a vacation around eating.  Jen is my foodie soulmate and this past weekend I’m pretty sure we ate enough for all of you for the next three years.

Our foodie adventures started on Saturday afternoon when we picked Jen up from the airport.  I knew she’d be hungry for lunch after her flight so I asked some of my Asheville Twitter friends for restaurant ideas.  My friend Stepfanie suggested Luella’s Bar-B-Que and I was immediately on board.  What better a way to welcome your out-of-town friend to the South than to stuff her belly full of Carolina BBQ!

Luella's Bar-B-Que, Asheville, NC, Rosey Rebecca Blog

But what does a vegetarian eat at a BBQ joint, you ask?

BBQ Tempeh, of course! (Also one of Stepfanie’s recommendations)

BBQ Tempeh, Luella's Bar-B-Que, Asheville, NC, Rosey Rebecca Blog

In my opinion, Mac & Cheese and BBQ go together like peanut butter & jelly and I can never order one without the other.   So creamy and delicious! And those hush puppies in the background? Talk about southern comfort food at its best!

Luella’s had been on my list of places to go since we moved to Asheville last year. One of the things I really love about Asheville is that 99% of the restaurants have a vegetarian/vegan-friendly option on the menu; some have several! I also love that most AVL restaurants source from local farms and businesses. Luella’s uses tempeh from Smiling Hara Tempeh and buns from City Bakery.

After we stuffed our faces, we headed downtown to walk off our lunch.  We spent a little while wandering in and out of shops and eventually ended up at Vortex Doughnuts.

Vortex Doughnuts, Asheville, NC, Rosey Rebecca Blog

How did that happen?

If you read my last post, Currently, you might have seen me mention Vortex Doughnuts. I’ve been following them on social media for months but had yet to try their mouth-watering doughnuts.  I knew I could count on Jen to help solve that problem.

Ginger Strawberry Doughnut, Vortex Doughnuts, Asheville, NC, Rosey Rebecca Blog

Jen ordered one Strawberry-Ginger doughnut and, well,  Jeff and I ordered three doughnuts to share (pictured at the beginning of this post). To be fair, Jen helped a little! Whenever I go to a restaurant that specializes in a specific type of food, I like to try their most basic recipes first, just so I have a basis for comparison.  We decided on a vanilla, a chocolate and a fun flavor, orange-blackberry.  The vanilla was by far my favorite. I took a bite and immediately closed my eyes and decided it was the most delicious doughnut I’d ever had in my life.  My next favorite was Jen’s strawberry-ginger, then the orange-blackberry, and last, but definitely not least, the chocolate-frosted, which is pretty interesting since I’m usually a chocolate girl all the way.

I told Jeff that we need to have Vortex doughnuts at our wedding but he reminded me that we’re already having a cake and pie buffet and that would be ridiculous.  Pft. We’ll see, Jeff, we’ll see.

After we ate our weight in doughnuts, we set out to walk around Asheville even more, but not before stopping at French Broad Chocolate Lounge so Jen could get a Peanut Butter-Chocolate Truffle. Don’t judge.

A few more hours of wandering and relaxing back at our apartment and it was time for dinner at Sunny Point Cafe in West Asheville. I’d been to Sunny Point several times for brunch but I’d wanted to try some their other menu items for a while.

Southern Hoppin’ John Veggie Burger, Sunny Point Cafe, West Asheville, NC, Rosey Rebecca Blog

Once there, it was actually really  hard for me to not order breakfast. The Orange-scented Cornmeal Hot Cakes with Blackberry Butter were calling my name, but I finally decided on the Southern Hoppin’ John Veggie Burger instead.

Southern Hoppin’ John Veggie Burger, Sunny Point Cafe, West Asheville, NC, Rosey Rebecca Blog

Black-eyed peas, rice, local sweet potatoes, cashews, oats, special seasonings melded together, hand pattied, and grilled to order. Topped with lettuce, tomato, red onion and served on a City Bakery roll with green tomato ketchup.

Oh my yum! I asked to add avocado and garlic aioli, because, why not?  I washed this baby down with a side of delicious, crispy fries and a pale ale from a local brewery (can’t remember which one now though- oops!)

Jeff ordered breakfast for dinner, the Mighty Good Breakfast, to be exact.

Mighty Good Breakfast, Sunny Point Cafe, West Asheville, NC, Rosey Rebecca Blog

A mighty good breakfast includes two free range eggs, with nitrate free maple black pepper basted bacon, herb tossed spuds and an angel biscuit.

Even a vegetarian can appreciate how amazing that bacon looks, am I right?

Jen ordered Fried Avocado Tacos.

Fried Avocado Tacos, Sunny Point Cafe, West Asheville, NC, Rosey Rebecca Blog

Two tacos filled with crisp fried avocado, chopped romaine, feta cheese, cilantro crema, and black bean corn salsa. Garnished with corn chips

After dinner, we headed home to watch The Big Lebowski (Jen had never seen it) and plan our next day’s eats!

Since we  ate did A LOT over the weekend and I don’t want this post to become a book, I’ve decided to split my recap into two posts.  Stay tuned for Part Two on Friday!

Do you eat out a lot when you have guests? 

Best doughnut you’ve ever had?

Let’s chat!

Have a Wonderful Wednesday! <3

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