Vegetable Frittata Recipe
User Reviews
5
Vegetable Frittata Recipe
Description
This Vegetable Frittata Recipe begins by whisking together eggs with plain whole milk yogurt, half the shredded mozzarella cheese, salt, and black pepper to form a creamy egg base. Onions, mushrooms, and trimmed asparagus are sautéed until tender in an oven-safe skillet.
The egg mixture with fresh cilantro is poured over the softened vegetables, and sliced cherry tomatoes are arranged on top along with the remaining mozzarella. Baking at 425° F until the center is set and no longer jiggly produces a firm yet moist frittata with a golden top.
The dish combines a rich, cheesy body with tender vegetables and fresh tomato brightness. It suits breakfast, brunch, or a light dinner. The use of yogurt adds subtle tang and moisture to the egg base. Variations in vegetables and cheeses are possible to suit preferences.
Store leftovers refrigerated for up to 3 days. It freezes well for up to 3 months; thaw overnight and reheat in the oven rather than microwave to preserve texture.
Ingredients
- 6 egg
- ¼ cup whole milk yogurt plain
- 1 cup mozzarella cheese divided, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red onions chopped
- 1 cup mushrooms chopped
- 8-10 asparagus ends trimmed and chopped, stalks
- ¼ cup cilantro chopped
- ½ cup cherry tomato 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
Notes
- Keep leftovers refrigerated in an airtight container up to 3 days.
- Freeze the frittata for up to 3 months; thaw overnight and reheat in oven at 350°F for best texture.
- Yogurt can be replaced with ricotta, sour cream, or regular/plant-based milk to vary richness.
- Vegetables and cheeses can be substituted based on availability and taste preferences.
- Serving size approximately 1.5 eggs with vegetables per serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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