Vegetable Frittata

Vegetable Frittata

Servings 4 servings
Calories 210kcal


  • 3 large chicken eggs
  • 3 egg whites large
  • ¼ cup grated parmigiano reggiano
  • 2 tsp tarragon dried
  • 3 tbsp olive oil extra virgin
  • 1 onion medium
  • 1 zucchini medium
  • 1 red pepper medium


  • Combine the eggs, egg whites, cheese, tarragon, salt, and pepper in a large bowl, and whisk to blend.
  • Set aside while you prepare the vegetables.
  • Heat 1 tablespoon of the olive oil in a large, oven safe skillet over medium high heat.
  • When hot, add in the diced vegetables and cook, stirring for 5-7 minutes, or until just tender, with golden brown edges.
  • Season with a pinch of salt and pepper.
  • Remove the vegetables and set aside in a bowl.
  • Heat the broiler.
  • Wipe out the pan with a paper towel and turn the heat down to medium-low.
  • Add the remaining 2 tablespoons of olive oil and swirl to coat the pan.
  • When the pan is hot, pour in the egg mixture and cook for about a minute, then gently spoon the vegetables over the eggs (do not mix them in).
  • Continue cooking until the edges have set.
  • Lift the frittata gently to see that the bottom has browned, about 5 minutes.
  • Put the skillet under the broiler for 2 minutes, or until the top is set and lightly browned.
  • Watch carefully to prevent burning.
  • Let the frittata cool for a few minutes.
  • Then slide it onto a serving plate, cut into wedges, and serve.


Nutrition Facts
Vegetable Frittata
Amount Per Serving (185 g)
Calories 210 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3.5g22%
Cholesterol 140mg47%
Sodium 135mg6%
Potassium 347mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 11g22%
Calcium 128mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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