Very Vegetable Frittata

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Very Vegetable Frittata
Prep Time
25 min
Cook Time
18 min
4 servings
Recipe by: Lori from

This dish is loaded with vegetables and 17 grams of protein!


  • 4 Eggland's Best Eggs (large)
  • 1/3 cup Eggland's Best Liquid Egg Whites
  • 1 cup non-fat milk
  • 1 tablespoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1/3 cup finely chopped onion
  • 1 cup chopped mushrooms
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup chopped zucchini
  • 1 cup halved cherry or pear tomatoes
  • 1/3 cup crumbled feta cheese
  • salt and pepper, to taste
  • arugula, for serving (optional)


Serving Size
7 g
  Saturated Fat
3 g
187 mg
337 mg
10 g
Dietary Fiber
2 g
17 g

In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.

In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.  

Saute onion until softened- about 2 minutes.  

Add the mushroom, broccoli, cauliflower and zucchini to the skillet.  Saute until slightly softened- another 3 to 4 minutes.  

Whisk the egg mixture again, then pour over the vegetables.  

Sprinkle tomatoes and feta cheese on top.  

Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm- 8 to 10 minutes.  

Preheat the oven broiler.

Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top- about 5 minutes (watch closely).

Cut into 4 wedges and serve immediately- serve over a handful of arugula, if desired.

Filed Under: Breakfast and Brunch, Main Course, Vegetarian

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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