A hearty, herbaceous frittata that’s perfect for breakfast, brunch, or a light dinner.

This elevated twist on a veggie classic blends fresh seasonal vegetables with rich, fluffy eggs and just the right dose of cannabis-infused olive oil. Whether you're hosting a weekend brunch or treating yourself to a solo wake-and-bake moment, this savory dish is nourishing, satisfying, and deeply customizable.

Why You’ll Love It

Infused with feel-good, functional cannabis olive oil.

Packed with fresh vegetables for flavor and nutrients.

Great for meal prep. It can be enjoyed warm or chilled.

A mindful, mood-boosting way to start or end the day.

One pan means easy cleanup and quick prep.

Print Recipe

Prep Time 15

Cook Time 30

Course Breakfast

Cuisine Comfort Food

Servings 4

Calories 220 kcal

Equipment

1 Oven Safe Skillet (10-inch)
1 Mixing Bowl
1 Whisk
1 Spatula
1 Cutting Board
1 Knife
1 Set of Measuring Spoons
1 Measuring Cup

Ingredients

1 cup Baby Spinach
½ Red Bell Pepper (diced)
½ Small Zucchini (thinly sliced)
¼ cup Onion (finely chopped)
1 Small Garlic Clove (minced)
¼ cup Cherry Tomatoes (halved)
6 Large Eggs
¼ cup Milk
⅓ cup Shredded Cheese (feta, cheddar, or goat cheese work great)
Salt (to taste)
Black Pepper (to taste)
Pinch of Red Pepper Flakes (optional)
2 tbsp Cannabis Infused Olive Oil
1 tbsp Olive Oil (for sautéing)

Instructions

Preheat Oven
Preheat the oven to 375°F (190°C).
Sauté the Vegetables
Heat 1 tbsp Olive Oil in your skillet over medium heat. Add ¼ cup Onion and ½ Red Bell Pepper. Cook 2–3 minutes until softened.
Add ½ Small Zucchini, 1 Small Garlic Clove, and ¼ cup Cherry Tomatoes. Sauté for another 2–3 minutes.
Stir in 1 cup Baby Spinach and cook until wilted. Season with salt, pepper, and a Pinch of Red Pepper Flakes. Remove from heat.
Whisk the Eggs
In a bowl, whisk together 6 Large Eggs, ¼ cup Milk, ⅓ cup Shredded Cheese, and 2 tbsp Cannabis Infused Olive Oil until fully combined.
Combine and Bake
Pour the egg mixture over the cooked vegetables in the skillet. Gently stir to distribute ingredients evenly. Transfer the skillet to the preheated oven and bake for 18–22 minutes, or until the center is set and slightly puffed.
Cool and Serve
Let the frittata rest for 5–10 minutes before slicing. Serve warm or chilled for a refreshing twist!

Notes

Dosing Tip: Always calculate your THC per tablespoon based on your infused oil’s potency. If your oil has 60mg per tablespoon, using 2 tablespoons gives a total of 120mg, divided by 4 servings = 30mg each. Adjust the amount of infused oil if needed.

Make It Dairy-Free: Use unsweetened plant milk and a dairy-free cheese or skip the cheese entirely.

Up the Protein: Add ½ cup cooked chopped bacon or sausage before pouring in the eggs.

Herb It Up: Add fresh basil, dill, or parsley for an extra flavor boost.

Make Ahead: Frittatas store well in the fridge for up to 3 days. Great for infused meal prep!

This cannabis-infused vegetable frittata is more than just a meal; it’s a nourishing, elevated way to incorporate cannabinoids into your daily ritual. It’s wholesome, versatile, and brings a sense of calm and clarity to your plate.

Keyword cannabis infused, egg bake, Frittata, Vegatable Frittata