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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.2
  • Total Fat: 8.8 g
  • Cholesterol: 189.9 mg
  • Sodium: 553.9 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.6 g

View full nutritional breakdown of Garden Vegetable Frittata calories by ingredient
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Garden Vegetable Frittata

Submitted by: RICKIEBETH
Garden Vegetable Frittata

Introduction

This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal. This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.
Number of Servings: 6

Ingredients

    1 pound asparagus
    6 ounces button mushrooms
    1 tbsp olive oil
    1 clove garlic
    1 shallot
    1 small or 1/2 large zucchini
    6 large eggs
    1/3 cup 1% milk
    1 tsp salt
    1/4 tsp freshly ground black pepper
    dash nutmeg
    1 tbsp chopped chives


    1/4 cup freshly grated parmesan cheese
    2 medium or 1 large tomato

Directions

1. Preheat the oven to 350 degrees.

2. Wash and trim asparagus and cut into 1-inch long pieces. Blanche asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.


3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.

4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.

5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.

6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.

7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.

Makes 6 servings






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Member Ratings For This Recipe


  • Very Good
    46 of 49 people found this review helpful
    I made a few changes to make it a bit more healthy for me: Eggbeaters instead of eggs, non-fat milk instead of 1%, low fat parmesan cheese instead of regular and salt substitute in place of salt. It was very good. - 5/14/08

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  • Incredible!
    34 of 34 people found this review helpful
    Excellent! I made it in a round quiche pan. Don't let the amount of veggies scare you. It cooked up beautifully. My son and 88 year old mom ate it and said, "YUM!" Light but filling. Would make it for company! - 5/29/08

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  • Incredible!
    33 of 34 people found this review helpful
    This is just delicious! When I try a new recipe I usually follow the directions exactly and then make any changes next time. I won't be changing a thing on this one. My husband says "Make sure you keep this recipe!" We had it with some friends and they loved it too and asked for the recipe. Thanks! - 7/4/09

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  • Very Good
    26 of 27 people found this review helpful
    I changed the veggies for what I had in the house....broccoli and cauliflower. Also add 3oz mozzarella cheese. Hubby and daughter loved it! So did I!! - 4/29/08

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  • Incredible!
    25 of 25 people found this review helpful
    I made no substitutions and it's FANTASTIC. My DH loved it too and took leftovers in his worklunch. Easy to throw together and takes little time. I may add other leftover veggies next time, and there will be a next time! - 2/12/09

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  • Incredible!
    23 of 23 people found this review helpful
    It was really really good. Perfect for this warm day. I had to make a few subs because I didn't have everything. No asparagus, but I had roasted red peppers and brocolli so I add those with the mushrooms and zucs. I used cheddar cheese instead of parm. It was super good. I'll definitely make a - 5/14/08

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  • 20 of 20 people found this review helpful
    I really, really enjoyed this recipe. I used half egg, half egg-white, and it still turned out really nice. I love having a nice serving of veggies in at the beginning of my day! I will definitely be making this again and using different veggies each time. - 1/7/09

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  • Incredible!
    17 of 17 people found this review helpful
    I made this, but omitted the zucchini. It was great without it! I also used frozen asparagus, thawed, in place of fresh, didn't have to blanch it! EXCELLENT! - 7/11/09

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  • Incredible!
    15 of 16 people found this review helpful
    I used canned asparagus and mushrooms. I used non-fat milk and Romano cheese. I also used an onion not a shallot. My husband and I loved it. I will be making this again! - 4/29/08

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  • 14 of 16 people found this review helpful
    So healthy! Because I'm trying to lower my cholesterol, I used 6 egg whites and 3 eggs. It was good. I had one piece for dinner and that's all I needed. We're doing left overs for the AM! - 11/28/08

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  • Very Good
    13 of 14 people found this review helpful
    I made this last night for my family and they loved it. I also bought some Pace Salsa to put on top of it and it was so yummy! - 12/31/08

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  • Very Good
    10 of 10 people found this review helpful
    This recipe is great but adding spinach makes it even better. - 2/12/09

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  • Good
    10 of 10 people found this review helpful
    I made this last night. My son wasn't sure about the nutmeg, but I loved the addition. - 1/2/09

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  • Very Good
    10 of 11 people found this review helpful
    This was very good, made it tonight. It was a great supper with a salad and whole grain bread. Everyone enjoyed it. Thanks! - 12/30/08

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  • Very Good
    9 of 9 people found this review helpful
    This was good even though I modified it with egg substitute and nonfat milk to lower cholesterol and sodium. - 5/27/09

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  • Very Good
    9 of 10 people found this review helpful
    I changed this a bit too, adding "better than eggs" substitute and non fat milk. I doubled the recipe and saved leftoevers for the week. SUPER easy! - 5/23/08

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  • Incredible!
    8 of 8 people found this review helpful
    Really like the crunchy veggies in the egg. Even my "omelette-hater" like it! And I could see using any combo of veggies. Tasty and flexible. - 2/24/09

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  • Incredible!
    8 of 9 people found this review helpful
    Excellent! Good way to use up some farm fresh eggs! YUM! - 2/12/09

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  • Incredible!
    7 of 7 people found this review helpful
    Made this for breakfast for my husband and 4 year old today, and we all loved it! Delicious, and we have extras for tomorrow! I did alter it by cooking the zucchini with the mushrooms. - 2/1/09

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  • Very Good
    7 of 7 people found this review helpful
    really good - I used EggBeaters and nonfat milk - also used some leftover veggies from the night before - great way to use themup - - 10/11/08

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  • Incredible!
    6 of 6 people found this review helpful
    This was a hit at dinner tonight. I added some red pepper & sauteed it with the mushrooms, onions, and zucchini, and then added fresh basil along with the chives. I love the way the parmesan cheese leaves a crisp crust on the top without adding too much fat.
    Subbed some egg whites, very good! - 7/22/09

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  • Very Good
    6 of 6 people found this review helpful
    I used egg substitute and soy milk, it was very good dish for brunch. - 12/4/08

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  • Incredible!
    6 of 6 people found this review helpful
    Not that they were expecting it to be bad, but everyone was surprised at how good it was! There was no hesitation when I asked if i should make it again. - 4/30/08

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  • Very Good
    5 of 6 people found this review helpful
    A very good fritatta dish. - 5/12/09

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  • 5 of 5 people found this review helpful
    Excellent recipe. Made it tonight and I love it. Although my family doesn't like the vegies in it, that means more for me for meals in the next few days. - 11/15/08

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