healthy veggie frittata

Healthy Veggie Frittata

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sherry monfils


I originally made this as a breakfast, but it's also great as a light lunch. As you know, I love asparagus, so that's my big ingredient, along w/ some fresh chives, yum!

Calories: 148.8
Fat: 9 grams
Carbs: 7.6 grams


★★★★★ 1 vote

20 Min
30 Min


  • 1 lb
    fresh asparagus
  • 6 oz
    button mushrooms
  • 1 Tbsp
    olive oil, extra virgin
  • 1 tsp
    minced garlic
  • 1
    shallot, minced
  • 1 small
  • 6
  • 1/3 c
    fat-free milk
  • 1/2 tsp
  • 1/4 tsp
  • 1 Tbsp
    chopped fresh chives
  • 1/4 c
    grated parmesan cheese
  • 1 large

How to Make healthy veggie frittata


  1. Cut asparagus into 1' pieces. Blanch in boiling water for 2 mins. Place in ice water, drain and pat dry. Heat oven to 350. Spray a 2 quart casserole dish w/ cooking spray.
  2. Slice mushrooms. Heat oil in lg skillet over medium heat. Add mushrooms. Stir and cook for 5 mins. Add garlic and shallots. Cook 2 mins. Remove pan from heat. Cut zucchini lengthwise, then thinly slice into 1/2 moons.
  3. In a bowl, beat eggs, milk, salt, pepper, and chives. Add asparagus, mushrooms and zucchini to bowl. Mix well. Pour mix into casserole dish. Thinly slice tomatoes and arrange on top of casserole. Sprinkle w/ parmesan cheese. Bake 30-35 mins, or until set.

Printable Recipe Card

About healthy veggie frittata

Course/Dish: Eggs Vegetable Appetizers
Other Tag: Healthy
Hashtags: #veggie #Frittata

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