JL's version of Veggie Frittatas

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 59.5
  • Total Fat: 3.6 g
  • Cholesterol: 110.5 mg
  • Sodium: 186.1 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.4 g

View full nutritional breakdown of JL's version of Veggie Frittatas calories by ingredient
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Submitted by:


My husband and I like lots of veggies with our eggs. My husband and I like lots of veggies with our eggs.
Number of Servings: 24


    12 eggs
    1/4 cup skim milk
    4 oz feta cheese
    1 cup diced cherry tomatoes (any tomatoes will do)
    2.5 cups chopped brocoli
    1 cup chopped mushrooms
    1 cup chopped peppers
    1 cup chopped onions
    2/3 cup chopped spinich (or more)


Beat eggs and milk together.
Add feta.
Cut or chop up veggies. I left about 3/4 of the veggie mixture chunkier than the rest (which I chopped with a food processor) to give a little more texture and eye appeal. The veggie mixture once chopped up fine made about 6 dense cups. Add to the eggs mixture.
Divide into 25 greased muffin cups and bake at 350 for about 25 minutes.
I salted to taste afterward.

Number of Servings: 24

Recipe submitted by SparkPeople user JOHNLUE123.

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Member Ratings For This Recipe

  • I love sneaking all the vegies in and my kids not knowing it. Next time, I'll add a little salt as these were a little bland. I topped with a dollop of salsa for added flavor - 2/28/10

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