I'm so thrilled with how this simple, one pan recipe turned out! It's completely plant based, but still completely delicious, as well as familiar enough for the non vegans in the crowd to enjoy without apprehension. I served it with toasted baguette, almond ricotta, and baby mixed greens dressed simply in olive oil and lemon juice.
While the frittata is in the oven baking, whip up some some Blood Orange Aperol Spritz. They're refreshing and light enough for brunch, but not cloying or overly sweet.