Quick Veggie Frittata

Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that’s ready in 20 minutes.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

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

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
215mg
215%;
Sodium
360mg
360%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
10%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.