Clean Eating Vegetable Breakfast Tart Recipe

Vegetable Breakfast Tart

A delicious, frittata-style dish that is stuffed with good-for-you veggies!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Calories 209 kcal
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
  • 1/2 tsp. salt
  • 1/4 cup fresh, chopped Italian parsley (a.k.a. - flatleaf parsley)
US Customary - Metric


  1. Preheat oven to 350 F.

  2. 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.

  3. 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.

  4. Combine the veggies, parsley, cheese and eggs and stir well to combine.

  5. Oil an 8 or 9 inch tart pan and pour the egg mixture into it.

  6. Bake for about 30 minutes (time can vary by oven), or until the egg is fully cooked.

  7. Slice like a pie and serve.

  8. Delicious toppings are a small dollop of sour cream, sliced avocado or even some hummus.

Recipe Notes

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

Nutrition Facts
Vegetable Breakfast Tart
Amount Per Serving (1 serving)
Calories 209 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 331mg110%
Sodium 335mg15%
Potassium 297mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 1415IU28%
Vitamin C 38.2mg46%
Calcium 168mg17%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.