Vegetable Breakfast Tart Recipe

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This clean eating vegetable breakfast tart is a filling, protein-filled breakfast at home or on the go!

This particular recipe is one I ran across from years ago! Apparently, I developed the recipe and then forgot the publish the darn thing. I no longer eat eggs, but I do remember enjoying this. I believe I made it for Easter brunch and it went over pretty well.

Clean Eating Vegetable Breakfast Tart Recipe

The nice thing about it is that it’s crustless, so naturally lower in carbs, but it still has great flavor.

I remember I had a small bit of leftovers the next day that I used in a sandwich. I put the tart between two pieces of bread with a little homemade mayo and some tomato slices. It was delicious and a great way to use up the leftovers!

I’m not entirely sure how I forgot/lost this recipe! But I’m super happy it resurfaced so I could share it with you now. Just in time for Easter brunch! It makes a pretty presentation at the holiday table and pairs well with just about any other breakfast item!

Need some suggestions?


  • A side of oven-roasted potatoes
  • Homemade hash browns
  • A slice of toast and coffee
  • Slice this square and put a slice between two slices of bread for a breakfast on the go.


  • Hummus
  • Avocado / guacamole
  • Sour cream
  • Ketchup


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Clean Eating Vegetable Breakfast Tart Recipe

Vegetable Breakfast Tart

A delicious, frittata-style dish that is stuffed with good-for-you veggies!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 209kcal
Author: The Gracious Pantry


  • 12 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1 cup chopped broccoli (chopped small)
  • 1 cup chopped red bell pepper (chopped small
  • 1 cup chopped onions (chopped small or into half slices)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. nutritional yeast
  • ½ tsp. salt
  • ¼ cup fresh, chopped Italian parsley (a.k.a. - flatleaf parsley)


  • Preheat oven to 350 F.
  • Crack the eggs into a large mixing bowl, and beat with a fork to break up the yolks and combine them with the whites. Do not use an electric beater. A fork gets the job done just right.
  • OPTIONAL STEP: you can sauté your veggies now in a little bit of oil to bring out more flavor if you wish. Cool them before adding to the eggs. Or, skip this and move to the next step.
  • Combine the veggies, parsley, cheese and eggs and stir well to combine.
  • Oil an 8 or 9 inch tart pan and pour the egg mixture into it.
  • Bake for about 30 minutes (time can vary by oven), or until the egg is fully cooked.
  • Slice like a pie and serve.
  • Delicious toppings are a small dollop of sour cream, sliced avocado or even some hummus.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 209kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 331mg | Sodium: 335mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1415IU | Vitamin C: 38.2mg | Calcium: 168mg | Iron: 2.1mg
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