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Vegetable Frittata Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 194 kcal
Course:
Breakfast
Cuisine:
American
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
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
Cup of Yum
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
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
% 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.