Vegetable Frittata

Vegetable Frittata

  • Prep: 10 min
  • Cook Time: 18 min
  • Total: 28 min
  • Serving: 2
Try this intimate dish on a leisurely morning with a loved one. Colorful crisp-tender vegetables contrast nicely with the delicate eggs.


  • 4 eggs, lightly beaten
  • 2 egg whites
  • 2 tablespoons half and half
  • ¼ cup chopped fresh parsley
  • Pinch cayenne
  • Pinch salt
  • Black pepper to taste
  • 1 teaspoon olive oil
  • 3 large shallots, finely chopped (½ cup)
  • ½ cup broccoli florets, chopped
  • 1 small orange or yellow bell pepper, diced (½ cup)
  • 2 garlic cloves, minced
  • 2 tomatoes, seeded and diced (½ cup)


  1. In a medium-sized bowl, whisk the following together and set aside:
  2. 4 eggs, lightly beaten
  3. 2 egg whites
  4. 2 tablespoons half and half
  5. ¼ cup chopped fresh parsley
  6. Pinch cayenne
  7. Pinch salt
  8. Black pepper to taste
  9. Preheat broiler and adjust oven rack 6 inches from broiler.
  10. In an 8-inch ovenproof nonstick skillet, heat oil over medium heat.
  11. Add shallots and cook, stirring frequently, for about 1 minute.
  12. Add bell pepper and broccoli florets and cook, stirring frequently, until vegetables are just tender, about 4 to 5 minutes.
  13. Add garlic and cook, stirring frequently, for another minute.
  14. Add tomatoes and cook, stirring frequently, for 1 minute.
  15. Evenly arrange vegetables in the skillet and pour in egg mixture.
  16. Reduce heat to medium-low, cover skillet and cook for 7 to 8 minutes until eggs are set around the edges and almost set in the center.
  17. Remove cover and run a heatproof spatula around edges to loosen frittatta.
  18. Place skillet under broiler for 2 or 3 minutes or until lightly browned.
  19. Remove from oven and slide onto a large serving plate.
  20. Cut into wedges and serve warm or at room temperature.

Filed Under:

You Might Like


Comments on "Vegetable Frittata"