Very Veggie Frittata

Very Veggie Frittata

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Looking for an easy crowd pleaser for brunch this weekend. Look no further. The Very Veggie Fritatta will keep your guests wanting more, but yet its such an healthy option. All the flavors of a quiche without the guilt.



1. Preheat oven to broil.
2. In medium bowl, combine egg whites and eggs. Beat egg yolks into entire egg mixture and set aside. Add 1/3 cups of Swiss cheese into egg mixture. Add salt/pepper, to taste.
3. In frittata pan (or deep 9-inch sauté pan), heat olive oil over medium flame.
4. Add the mushrooms, squash and kale or Swiss chard and sauté for 5 minutes, until mushrooms and squash are soft and greens are beginning to wilt.
6. Add garlic, continue to sauté for another 3 minutes.
7. Add onion and bell pepper to pan, continue to sauté for another 5 minutes until onion and pepper are soft.
8. Ensure that all the veggies are spread out over entire frittata pan. Pour egg mixture into pan.
9. Allow the egg mixture with veggies to set in frittata pan on stovetop for about 5 minutes.
10. Once set, top with remaining cheese. Cover frittata pan with pan lid and place in oven to broil for 5 minutes.
11. Remove pan lid and let cheese melt and brown for about 1-2 minutes.
12. Remove pan from oven and cool for 5 minutes.
13. Cut into 8 slices, serve on plate and top with chopped cherry tomatoes. Enjoy.

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Nutrition Facts
8 Servings Per Recipe
Serving Size 1 Slice
Amount Per Serving
Calories 141
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 105g 35%
Sodium 141mg 6%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 15g 30%

Potassium 363mg 8%
Vitamin A 37%
Vitamin C 44%
Calcium 16%
Iron 4%
Vitamin D 6%
Vitamin E 14%
Vitamin K 87%
Thiamin 2%
Riboflavin B2 30%
Niacin 2%
Vitamin B6 8%
Folate 3%
Vitamin B12 8%
Panthotenic Acid 3%
Magnesium 5%
Zinc 7%
Selenium 19%
Copper 3%
Manganese 7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.