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Quick Veggie Frittata

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that’s ready in 20 minutes.
Updated Dec 3, 2010
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Ingredients

  • 4 whole eggs
  • 6 egg whites
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 teaspoons canola or olive oil
  • 2 cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
  • 2 tablespoons shredded Parmesan cheese

Steps

  • 1
    In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
  • 2
    In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
  • 3
    Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can substitute 2 cups fat-free egg product for the whole eggs and egg whites in this recipe. Also try other frozen vegetable combinations that you like.

Nutrition

150 Calories, 9g Total Fat, 14g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
215mg
71%
Sodium
360mg
15%
Potassium
260mg
7%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
6%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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