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Fresh Vegetable Frittata

This breakfast dish is perfect if you want to incorporate more fresh veggies into your meals. —Pauline Howard, Lago Vista, Texas
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 servings


  • 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


  • In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray.
  • 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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