Vegetable Frittata

Vegetable Frittata

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Lori DeBry


Sonoma Diet
114 calories
7 gram fat
3 gram carbs
1 gram fiber
10 gram protein


☆☆☆☆☆ 0 votes

25 Min


  • 1 c
  • 1 c
  • 1/2 c
    chopped carrots
  • 1/2 c
    sliced green onions
  • pinch
  • pinch
  • ·
    cooking spray
  • 1/2 c
    low fat shredded cheese
  • 8
  • 1 Tbsp
    chopped basil
  • 1 Tbsp
    dijon mustard
  • 1/4 tsp
  • ·
    tomato slices

How to Make Vegetable Frittata


  1. In a saucepan, boil water and add vegetables.
    Cook until crisp-tender.
    Coat a cold frying pan with cooking spray.
    Spread the cooked vegetables in the bottom of the pan. Sprinkle with half the cheese.
  2. In a bowl, whisk eggs and spices together.
    Pour over vegetables and cheese in the skillet.
    Cook over medium heat.
    As the mixture cooks, lift the egg of the eggs to allow uncooked egg mix to run to the bottom of the pan.
    Continue this process until all the egg mix is cooked through. Remove from heat.
    Cover and let stand for 3 to 4 minutes until the eggs set.
  3. Enjoy!

Printable Recipe Card

About Vegetable Frittata

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American

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