Veggie Frittata

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Make a reduced-fat vegetarian frittata by replacing some of the whole eggs with egg whites, using reduced-fat cheese and fat-free milk, and stirring fresh vegetables into the egg mixture.  It's a great meatless dish for breakfast, brunch, or a light dinner.

By Beth Royal, Richmond, Virginia
Recipe by Southern Living June 2006

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Recipe Summary

prep:
20 mins
cook:
28 mins
additional:
3 mins
total:
51 mins
Yield:
Makes 8 servings
Nutrition Info
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Ingredients

Directions

  • Sauté onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and sauté 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.

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  • Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients.

  • Pour egg mixture into skillet with onion mixture, stirring to combine.

  • Bake at 350° for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.

  • *1 (10-oz.) package chopped frozen spinach, thawed and well drained, may be substituted for fresh spinach.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:
139 calories; calories from fat 54%; fat 8.5g; saturated fat 3.7g; mono fat 2.2g; poly fat 0.5g; protein 12.5g; carbohydrates 3.9g; fiber 0.9g; cholesterol 119mg; iron 1.3mg; sodium 231mg; calcium 202mg.
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