Friday recipe: veggie frittata

May 7, 2010 —

I’m not gonna lie, when I see the word “frittata” I immediately think, “this is a fancy recipe, that I can’t make.”

But when I read the directions for this recipe from Fruit & Veggies More Matters I realized that a frittata is just a fancy name for an omelet (and you don’t have to flip it!)

I’m definitely making this next time we have breakfast for dinner.

Vegetable Frittata
1 teaspoon canola oil
1 clove garlic, crushed
1/4 cup onion, chopped
1/2 cup spinach, chopped
1/4 cup mushrooms, chopped
3/4 cup broccoli, chopped
4 egg whites
1/8 teaspoon salt
2 tablespoons shredded cheese
pepper to taste


Heat oil in a small, non-stick, oven-proof skillet over medium-high heat. Turn oven on to broil. Saute garlic and onion in skillet for 1 minute. Add remaining vegetables, except spinach. Stir to coat with oil, cover, and reduce heat. Let vegetables cook over medium heat until slightly tender. Meanwhile, whisk egg whites, add salt and pepper, if desired. Add spinach to skillet and pour egg whites over vegetables. Cook until egg whites are firm, but the top of the mixture is still slightly uncooked. Sprinkle cheese over the top and place the skillet under broiler until egg whites are cooked through and cheese is melted (about 2-3 minutes).  Serve.

What’s your favorite way to cook eggs?