Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 146.2
  • Total Fat 8.8 g
  • Saturated Fat 2.8 g
  • Polyunsaturated Fat 1.4 g
  • Monounsaturated Fat 3.9 g
  • Cholesterol 189.9 mg
  • Sodium 553.9 mg
  • Potassium 438.3 mg
  • Total Carbohydrate 7.4 g
  • Dietary Fiber 1.9 g
  • Sugars 1.9 g
  • Protein 10.6 g
  • Vitamin A 24.0 %
  • Vitamin B-12 10.2 %
  • Vitamin B-6 11.6 %
  • Vitamin C 18.3 %
  • Vitamin D 16.3 %
  • Vitamin E 5.9 %
  • Calcium 10.9 %
  • Copper 9.8 %
  • Folate 20.7 %
  • Iron 8.6 %
  • Magnesium 6.0 %
  • Manganese 11.0 %
  • Niacin 8.5 %
  • Pantothenic Acid 6.3 %
  • Phosphorus 20.9 %
  • Riboflavin 22.5 %
  • Selenium 6.7 %
  • Thiamin 7.4 %
  • Zinc 7.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Garden Vegetable Frittata

View the full Garden Vegetable Frittata Recipe & Instructions
Submitted by: RICKIEBETH

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Garden Vegetable Frittata

72 calories of Egg, fresh, whole, raw, (1 large)

20 calories of Olive Oil, (0.17 tbsp)

18 calories of Parmesan Cheese, grated, (0.04 cup)

9 calories of Red Ripe Tomatoes, (0.33 medium whole (2-3/5" dia))

7 calories of Asparagus, fresh, (1.33 spear, extra large (8-3/4" to 10" long))

6 calories of Milk, 1%, (0.06 cup)

5 calories of Mushrooms, fresh, (0.33 cup pieces)

5 calories of Zucchini, (0.17 cup, sliced)

2 calories of Shallots, (0.33 tbsp chopped)

1 calories of Garlic, (0.17 clove)

0 calories of Nutmeg, ground, (0.02 tsp)

0 calories of Pepper, black, (0.04 tsp)

0 calories of Fresh Chives, (0.17 tbsp chopped)

0 calories of Salt, (0.17 tsp)

Nutrition & Calorie Comments  

Excellent all around dish that can be used for any meal or snack. The only change made was I did not add the salt. Submitted by:

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Made it with FF 1/2 and 1/2, no salt and cut tops of scallions instead of chives. Was awesome. Submitted by:

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The only changes I made to this was to cut the recipe to serve 2 instead of 6, very good taste, all my favorite veggies, and low calorie too! Submitted by:

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I loved this recipe because of all of the vegetables, I left off using salt and used Mrs. Dash spices instead to cut down on some of the high sodium. With Spring here, it is easy to find different fresh veggies to put into the mix along with a dash of hot sauce at our house! Submitted by:

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Great idea. This is a recipe I can live with, and love. Every vegetable is a favorite, except for "asparagross"! I've tried to like it, but only twice did I like it: pickled (lots of salt) and at a friend's house for dinner after my mom passed away. (slathered with garlic butter). Submitted by:

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Excellent recipe. I added about 4 oz. finely chopped lo-sodium ham, 1/4 cup shredded reduced fat Cheddar cheese and extra vegies. Very filling portions and even my DH (who hates eggs for supper) liked it! Submitted by:

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This is soooo yummy! The only changes I made were to substitute the parmesan cheese with a cup of 2% shredded cheddar (my famiy favorite) and the milk with non-fat. It is excellent and will be in my regular rotation~thank you RickieBeth! Submitted by:

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This was delicious! I did not have asparagus, so I sauteed more mushrooms and red pepper with the other veggies. I do not thing it needs 1 tsp of salt.I used 3/4tsp and it was a bit salty for our taste. Will definitely make again! Submitted by:

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Very good. I would put less salt in it. It seemed a bit much when I added it and I definitely can taste it. Otherwise yummy. Instead of asparagus and shallots, I added kale and onion since it was what was on hand. Great like this too. Submitted by:

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