This healthy vegetable frittata recipe is perfect for those mornings when you’re short on time. It’s simple to make and only takes about 30 minutes from start to finish.
Plus, it’s packed with nutritious veggies and cheese, so you’ll feel satisfied until lunchtime.
Looking for an easy and versatile breakfast recipe? This healthy vegetable frittata is perfect for those who crave an easy and nutritious breakfast!
Made with eggs, veggies, and a sprinkle of cheese, this breakfast is a filling and satisfying way to start your day. Plus, it’s simple enough that even a beginner cook can make it.
And let’s face it…We all know that a healthy breakfast is important, but it can be hard to fit in during busy mornings!
Why you’ll love this healthy vegetable frittata recipe
Today, I’m sharing a healthy vegetable frittata recipe that’s perfect for breakfast, lunch, or dinner.
Frittatas are easy to customize and can be made with any combination of vegetables, so they’re perfect for using up leftover vegetables. This particular frittata is loaded with healthy veggies like spinach, tomatoes, and mushrooms, making it a great way to get your daily dose of vitamins and minerals.
Plus, it’s packed with protein and fiber to help keep you full all day long. If you’re looking for a tasty and healthy meal prep option, this is for you.
Ingredients in this baked frittata
- half & half
- extra virgin olive oil
- baby Portobello mushrooms – white mushrooms work as well
- baby arugula and spinach
- red peppers – you can use any color of bell peppers you like – orange, yellow or green. Don’t worry; these are sweet and not spicy!
- Feta cheese – Buy a block and crumble it yourself, or buy it pre-crumbled. I always have feta in my fridge. If lovin’ feta is wrong, I don’t wanna be right!
Other veggie add ins – halved cherry tomatoes, chopped green onions, or any other leftover veggies you have on hand.
How to make a Vegetable Frittata
In a medium bowl, whisk together the eggs, half and half, water, salt & pepper.
Heat olive oil in a 10” non-stick skillet over medium heat.
Add Portobello mushroom slices and and diced red pepper and cook approximately 5-6 minutes, stirring occasionally.
Stir in spinach and arugula blend (or spinach only, if that’s what you’re doing) to the pan and stir to wilt it. It’ll take about 1-2 minutes.
The greens will wilt considerable, so don’t worry if it looks like a lot at first!
Spread the cooked veggies across the pan. Pour the prepared egg mixture on top. Cook for a few minutes until the eggs begin to set.
Reduce heat to low and cover.
Cook 8-9 minutes, then remove cover and spread Feta chunks across the top of the frittata before covering again until eggs are cooked through.
This savory stovetop frittata is easy to make and really versatile. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.
Tips and Variations
Instead of cooking this in a regular skillet, you can portion it into greased muffin cups. You’ll have meal prepped portions to grab and go!
Sub in creamy goat cheese as an alternative to the feta cheese. It adds a nice tangy flavor. Any softer cheese works well.
If you have fresh herbs growing in your garden, add them in!
You can transform this into a white frittata recipe by using egg whites instead of whole eggs
Allow the frittata to cool before placing it into an airtight container. Cover and refrigerate for up to four days.
I simply cut a slice and heat it, covered, for about 30 seconds in our microwave.
Other Egg Recipes you’ll love:
- Low Carb Crustless Sausage Quiche
- Instant Pot Egg Bites
- Low Carb Crustless Quiche with Bacon, Broccoli and Cheddar
If you make this easy vegetable frittata recipe, leave a recipe rating or comment below. I’d love to hear from you!
- 6 whole eggs
- ¼ cup half & half
- 3 Tablespoon water
- salt and freshly ground black pepper, to taste
- 1 Tablespoon extra virgin olive oil
- 6 baby Portobello mushrooms, washed, gills removed, stems chopped, and caps cut into thin slices
- 2 handfuls baby arugula and spinach, washed and dried
- 1/2 red bell pepper, diced
- 2 oz. Feta cheese, crumbled into chunks
- In a medium bowl, whisk together 6 eggs, half & half, water, salt, and freshly ground black pepper until blended. Set aside.
- Add olive oil to a 10” non-stick skillet and heat over medium heat on your stove top. Add Portobello mushroom slices and and diced red pepper and cook approximately 5-6 minutes, stirring occasionally.
- Add spinach and arugula blend to pan and stir constantly until just wilted, approximately 1-2 minutes.
- With a spoon, spread cooked vegetables into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and greens throughout. Pour the beaten eggs on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
- Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and spread Feta chunks across the top of the frittata before covering again until eggs are cooked through.
Cut into individual slices and serve warm or at room temperature
Baby spinach can be substituted for the spinach and arugula blend.
This frittata reheats well; I like to make it on the weekend for grab and go breakfasts during the week.
Serving Size:1 grams
Amount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 297mgSodium: 368mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 17g