Vegetable Frittata Recipe
User Reviews
5.0
1,281 reviews
Excellent
Vegetable Frittata Recipe
Report
Vegetable frittata is a great way to use up leftover vegetables to make an easy inexpensive vegetarian meal that works for breakfast, lunch or even dinner.
Share:
Ingredients
- 6 eggs
- ¼ cup plain whole milk yogurt
- 1 cup shredded Mozzarella cheese divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup Red Onions chopped
- 1 cup mushrooms chopped
- 8-10 stalks asparagus ends trimmed and chopped
- ¼ cup cilantro chopped
- ½ cup cherry tomatoes sliced
Add to Shopping List
Instructions
- Preheat the oven to 425° degrees.
- Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
- Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
- Pour the egg mixture and cilantro on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
- Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
- Freezing Instructions: You can also freeze the frittata for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. I would avoid reheating in the microwave though because it may let out too much moisture from the vegetables and have a rubbery texture.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Serving Size: One serving is about 1 1/2 eggs plus the vegetables I use.
- Yogurt is totally optional. Instead of yogurt, you can use ricotta or sour cream for a more rich texture. You can also use regular milk, or plant based milk.
- You can substitute the vegetables for any others.
- Feel free to replace the cheese with any other you'd like.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
6g
(2%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
266mg
(89%)
Sodium
571mg
(24%)
Potassium
348mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
909IU
(18%)
Vitamin C
7mg
(8%)
Calcium
294mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 266mg | 89% |
| Sodium | 571mg | 24% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 294mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,281 reviews
Excellent
Other Recipes
You'll Also Love
Broccolini White Bean Frittata - Soy free Vegan Frittata. Glutenfree Recipe
American
4.8
(30 reviews)
