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Veggie Frittata


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  • 1 pound red potatoes, cut into 1/2-inch chunks
  • 2 tsp. olive oil
  • 1 red pepper (4 to 6 oz) chopped
  • 10 oz. baby spinach (about 5 cups)
  • 2 cloves garlic, crushed with press
  • 6 large eggs plus 2 large egg whites
  • 1 medium yellow squash, shredded
  • 1 1/2 oz. Fontina cheese, shredded



Step 1

Arrange oven rack 6 inches from heat source; preheat broiler.

Place potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave on High 6 minutes or until potatoes are fork-tender.

In 12 – inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add pepper; cook 5 minutes or until tender, stirring. Add to bowl with potatoes. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring. Add to same bowl.

In another large bowl, whisk eggs, egg whites, and ¼ teaspoon salt until blended. Stir in squash and vegetable mixture until well mixed.

Wipe out skillet. Heat remaining oil on medium 1 minute; add egg mixture. Cover; cook 5 minutes or until edges are just set. Top with Fontina and wrap handle with heavy-duty foil. Broil 4 minutes or until golden brown.

Calories: about 320, 19g protein, 33 g carbs, 13 g total fat, (5 g saturated), 6 g fiber, 330 mg cholesterol, 485 mg sodium.

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