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Fresh Vegetable Frittata

Total Time

Prep: 15 min. Bake: 20 min.


2 servings

This breakfast dish is perfect if you want to incorporate more fresh veggies into your meals. —Pauline Howard, Lago Vista, Texas
Fresh Vegetable Frittata Recipe photo by Taste of Home


  • 4 large eggs, lightly beaten
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped fresh broccoli
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon salt
  • Dash pepper


  1. In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray.
  2. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts

1/2 frittata: 230 calories, 14g fat (6g saturated fat), 386mg cholesterol, 485mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic exchanges: 3 medium-fat meat, 1 vegetable.

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