Garden Harvest Frittata with Okra

Prep Time
5 mins
Cook Time
10 mins
6 servings
Recipe by:

Okra adds great taste and texture to this veggie-filled frittata!

Make This Recipe


  • 6 Eggland's Best eggs
  • 1/4 cup light sour cream
  • 1/2 cup colby jack cheese, shredded
  • 1 tomato, diced
  • 1 jalapeno pepper, seeded and diced
  • 3 green onions, sliced
  • 1 cup sliced okra
  • 2 tablespoons olive oil
  • Sea salt and fresh ground black pepper to taste


Preheat oven broiler.

Heat olive oil in a large non-stick, oven-proof skillet; add okra, peppers and green onions and sautee for 3 minutes, or until okra begins to soften.

In a large bowl, whisk eggs until frothy; add sour cream and continue to whisk until well combined; stir in diced tomatoes and cheese.

Add eggs to skillet with okra mixture; using a heat-proof spatula, carefully scrape along the outside edge of the pan as eggs are cooking; run spatula through the middle of the eggs, to ensure all eggs cook well.

When eggs are almost set, place pan under broiler to finish frittata, approximately 2 minutes or until eggs are fully set.

Allow to cool slightly before serving.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 139
Fat 9g (60% calories from fat)
Saturated Fat 5g
Cholesterol 178mg
Sodium 144mg
Carbohydrates 5g
Dietary Fiber 1g
Protein 9g