Prep Time
20 Mins
Cook Time
28 Mins
Other Time
3 Mins
Makes 8 servings

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

*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

Ratings & Reviews

shellihh's Review

September 18, 2010
This is one of my go to recipes for healthy weeknight dinners. We add additional veggies like diced tomatoes, peppers or squash which I sauté with the onions and mushrooms. If you do this, you might want to reduce the mushrooms. We also use whatever cheese we have on hand like gruyere or Parmesan. I use all whole eggs and 1% milk.