Vegetable Frittata

The concept behind the frittata is so simple it’s ridiculous. You heat up a bunch of veggies [pretty much whatever you have on hand], toss in some eggs [and/or egg whites], and top it with cheese if desired. Cook til firm, and voila – you have a high protein and nutrient-rich meal that can be eaten warm or cold and can be held in the fridge for a few days.

There’s really no reason you shouldn’t make this recipe. Unless you’re not the greatest with pot-holders, like me.


For this recipe, I used a 12’’ stainless steel oven-safe pan and a ton of veggies that were hanging out in the fridge.  I encourage you to get creative with your frittata: you can easily substitute vegetables, and/or lessen the amount of eggs to your liking.  I decided against cheese for myself, so I only topped Ben’s portion with feta.  You could easily use any other type of cheese – hard or soft – to top. 


Vegetable Frittata


  • 1 Tbsp olive oil
  • all the veggies you want – chopped [the more you use, the thicker the frittata will be].  I used one medium onion, two cloves garlic, two carrots, a medium eggplant, 1/4 head of cauliflower, 1/4 head broccoli, 2 large handfuls of spinach, and about 4 jarred sundried tomatoes
  • 12 large eggs – beaten
  • feta cheese [optional]


Preheat the oven to 400 degrees.

On medium-high heat, sautee onions in the olive oil until translucent, then add the rest of the veggies until soft, wilting the spinach and adding the tomatoes in last. 

Pour in the beaten eggs and, using a spatula, lift the veggies so that the egg can begin to cook from underneath [you can do a little scrambling here by mixing the eggs around, but it’s not necessary]. 


Once the eggs are about half-cooked, top with cheese [if using] and carefully place the entire pan in the oven.


Cook for 7-8 minutes at 400, then change the setting to broil and broil for another 4-5 minutes [watch carefully, as it goes from perfect to burnt very quickly].


Be extra careful when taking the pan out of the oven [you may want to leave the pot holders on the pan to remind yourself not to touch the handle for a while, too].  Allow to cool, then cut and serve!


Enjoy!  Makes 8-12 servings, depending on how hungry you are. Winking smile 

Nutrition Facts [one-tenth of frittata, without feta]

Calories 124 • Fat 8g Sodium 103mg • Carbs 5g • Fiber 2g • Protein 8.5g

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


2 thoughts on “Vegetable Frittata

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