Summer Vegetable Frittata

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 104.8
  • Total Fat: 4.1 g
  • Cholesterol: 159.7 mg
  • Sodium: 123.6 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.1 g

View full nutritional breakdown of Summer Vegetable Frittata calories by ingredient
Submitted by:

Number of Servings: 4


    1 cup diced zucchini
    1/2 cup diced red bell pepper
    1/3 cup chopped onion
    1 tablespoon chopped fresh thyme
    2 garlic cloves minced
    1/2 cup cherry tomatoes, halved
    3 large eggs
    5 egg whites
    2 tablespoons 1% milk


1. Spray a 10-inch nonstick broiler-proof skillet with cooking spray and heat over medium heat. Add zucchini, bell pepper, onion, thyme, black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

2. Combine eggs, egg whites and milk in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

3. Preheat broiler.

4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 4 wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user EMLYWILLMS.

Rate This Recipe