Garden Vegetable Frittata

Garden Vegetable Frittata

4.3 of 5 (413)
member ratings
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


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


    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


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

Member Ratings For This Recipe

  • no profile photo

    Very Good
    51 of 60 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

  • no profile photo

    39 of 40 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

  • no profile photo

    36 of 36 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

  • no profile photo

    28 of 28 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

  • no profile photo

    Very Good
    28 of 30 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