Veggie Frittata

Fresh, seasonal produce makes this egg dish healthy and delicious. Use what you have on hand, and change the veggies as they come into season.

Veggie Frittata

Veggie Frittata

Yield: 4 servings, 2 wedges each 


1 1/2 T olive oil

2 garlic cloves, minced

1/2 C chopped tomato (seeded, drained)

1 C diced zucchini

1/2 C chopped bell pepper

1/3 C chopped onion

9 large eggs

1 T chopped fresh thyme

1/2 tsp salt (divided)

1/4 tsp freshly ground black pepper (divided)


Adults: Preheat broiler.

Chop all the vegetables and set aside.
Heat olive oil in a 10-inch broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

Let kids break the eggs into a bowl, add remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper and stir with a whisk until frothy.

Adults: Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

Place skillet into oven with rack set to broiler level. Broil frittata 3 minutes or until set. Invert onto a serving platter, cut into eight wedges. Enjoy!

Nutrition: Calories 226 | Total Fat 16.6g | Saturated Fat 4.3g | Cholesterol 419mg | Sodium 454mg | Potassium 330mg | Total Carbohydrates 5.3g | Dietary Fiber 1.3g | Sugars 2.9g | Protein 15.1g