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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 129.6
  • Total Fat: 7.0 g
  • Cholesterol: 72.2 mg
  • Sodium: 338.4 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 11.8 g

View full nutritional breakdown of VEGETABLE FRITTATA calories by ingredient
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Great for any meal! Great for any meal!
Number of Servings: 8


    Summer Squash, 1 small-sliced
    Zucchini, baby, 1 medium-sliced
    Onions, raw, 1 small-chopped
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)-sliced
    Egg, fresh, 2 large
    Egg Beaters, 1/2 Cup
    *Milk, 2%, 1 cup
    Basil, 3 tbsp
    Garlic, 1 clove-minced
    Pepper, black, 1 tsp
    Salt, .5 tbsp
    Mozzarella Cheese, part skim milk, 8 oz -shredded


Combine squash, zucchini and onion in microwave safe bowl, cover, and microwave for 7-9 minutes on high or until vegetables are tender, and drain well.

Coat a 9" pie plate with cooking spray and transfer vegetables into pie plate. Top with 1/2 of the cheese and slices of tomato.

Whisk the eggs, milk, basil, garlic, salt, and pepper in large bowl and pour over the cheese and tomatoes.

Bake uncovered at 375F for 45-50 minutes ofr until a knife incerted near the center comes out clean. Add remaining mozzarella cheese during remaining 10 minutes of baking.

Let stand 10 minutes before cutting and serving.

This is very versatile and can be made with a variety of cheese and vegetables. Make it to your liking!

Number of Servings: 8

Recipe submitted by SparkPeople user SUSAN203.

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