In this simple recipe for a tasty breakfast frittata, eggs are a source of B12. In fact, eggs are a great food source for many nutrients (and no, I’ve not been compensated by any egg board or food company to say this). A vegetable frittata is like an open-faced omelet and takes no more than 10-15 minutes to prepare. In fact, you can even make it the day before and reheat a slice for breakfast on the run the next morning.
In this version I’ve used swiss chard, asparagus, scallions and tomatoes, but you can make a vegetable frittata out of pretty much any vegetables you enjoy. I’ve added parsley as a garnish on the finished plate. Parsley is a good source of folate, another important B vitamin.
Let me know what combinations you have tried — and if you are a meat eater, you can even add some chicken or other meats if you’d like. Just make sure to cook any meats you want to add thoroughly before you add them to the frittata.