Very Vegetable Frittata - Recipe Girl (2024)

Here’s a fabulous breakfast recipe that is packed with veggies: Very Vegetable Frittata

Very Vegetable Frittata - Recipe Girl (1)

The most horrible thing about eating healthy is trying to figure out something enjoyable to have for breakfast each day. Cereal is out of the question- too many useless carbs to start the day in a bad way. I’ll occasionally eat oatmeal, but since I don’t like it without a boatload of sugar… it’s not such a great choice either. Eggs are the obvious, favorite choice… but I have to get creative with the way that I make them.

Very Vegetable Frittata - Recipe Girl (2)

I have been buying Eggland’s Best Eggs for years now, and this year I have the privilege of partnering with Eggland’s Best to share recipes with my readers. Compared to ordinary eggs, each Eggland’s Best egg contains25% less saturated fat, 4 times more vitamin D, double the heart-healthy Omega-3s,3 times more vitamin B12,38% more lutein and10 times more vitamin E. Their hens are fed an all-vegetarian diet with no added hormones, antibiotics or steroids. For more information, you can visit EgglandsBest.com.

Very Vegetable Frittata - Recipe Girl (3)

If I can somehow incorporate a bunch of veggies into my breakfast, my body feels like it has gotten a great start to the day. A frittata is the best way to add as many vegetables to breakfast as possible! This frittata has FIVE CUPS of veggies in it, a small amount of cheese, 4 whole eggs, plus three egg whites!

Very Vegetable Frittata - Recipe Girl (4)

A frittata is a four-serving meal. My husband and I love to eat a frittata for breakfast, and we save the second two servings to eat for lunch the following day.

Very Vegetable Frittata - Recipe Girl (5)

There are a couple of ways to eat my vegetable frittata… you might love it served over a bed of arugula that has been tossed with olive oil and meyer lemon juice (my favorite)… and it’s equally good with a couple of spoonfuls of mango salsa on top. Eggs are a healthy way to start the day- they’re low in cholesterol, saturated fat and calories… and they contain a good amount of protein to help you feel full.

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

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5 from 1 vote

This frittata is packed with a full five cups of vegetables!

Recipe Details

Prep Time: 25 minutes mins

Cook Time: 18 minutes mins

Total Time: 43 minutes mins

Course: Breakfast

Cuisine: American

Keyword: eggs, frittata, vegetable

Servings: 4 servings

Calories: 227kcal

Author: RecipeGirl.com

Ingredients

  • 4 large eggs
  • 3 large egg whites
  • 1 cup nonfat milk
  • 1 tablespoon chopped chives
  • 1 teaspoon Dijon mustard
  • cup finely chopped onion
  • 1 cup chopped mushrooms
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup chopped zucchini
  • 1 cup halved cherry or pear tomatoes
  • cup crumbled feta cheese
  • salt and pepper, to taste
  • arugula, for serving (completely optional)

Instructions

  1. In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.

  2. In a 10 to 12 inch ovenproof nonstick skillet, spray with cooking spray and heat to medium high. Sauté onion until softened, about 2 minutes. Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Sauté until slightly softened, another 3 to 4 minutes.

  3. Whisk the egg mixture again, then pour over the vegetables. Sprinkle tomatoes and feta cheese on top. Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm, 8 to 10 minutes. Preheat the oven broiler.

  4. Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly)and slightly browned on top, about 5 minutes (watch closely). Cut into 4 wedges and serve immediately over a handful of arugula, if desired.

Nutrition

Serving: 1serving, Calories: 227kcal, Carbohydrates: 22g, Protein: 19g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 199mg, Sodium: 643mg, Potassium: 1134mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1619IU, Vitamin C: 117mg, Calcium: 240mg, Iron: 3mg

Here are a few more frittata recipes you might enjoy:

Disclosure: This recipe was created in partnership with Eggland’s Best. I only write about products that I already use in my kitchen- and this is one of them! RecipeGirl.commaintains full editorial control of the content published on this site. As always, all thoughts, opinions, and enthusiasm for productsare entirely myown.

Very Vegetable Frittata - Recipe Girl (2024)

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