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Vegetable Frittata

Prep Time: 15 minutes
Serves: 2
Cups of Fruits & Vegetables per Serving: 1/2


  • 1 teaspoon canola oil
  • 1 clove garlic, crushed
  • 1/4 cup onion, chopped
  • 1/2 cup spinach, chopped
  • 1/4 cup mushrooms, chopped
  • 3/4 cup broccoli, chopped
  • 4 egg whites
  • 1/8 teaspoon salt
  • 2 tablespoons shredded cheddar cheese (may also use Parmesan or Monterey Jack)
  • pepper to taste


Heat oil in a small, non-stick, oven-proof skillet over MEDIUM-HIGH heat. Turn oven on to Broil. Saute garlic and onion in skillet for 1 minute. Add remaining vegetables, except spinach. Stir to coat with oil, cover, and reduce heat. Let vegetables cook over MEDIUM heat until slightly tender. Meanwhile, whisk egg whites, add salt and pepper, if desired. Add spinach to skillet and pour egg whites over vegetables. Cook until egg whites are firm, but the top of the mixture is still slightly uncooked. Sprinkle cheese over the top and place the skillet under broiler until egg whites are cooked through and cheese is melted (about 2-3 minutes). Serve.

Nutritional Information:

Calories: 89
Carbohydrates: 5g
Total Fat: 3.1g
Cholesterol: 1mg
aturated Fat: 0.5g
Dietary Fiber: 1g
% of Calories from Fat: 31
%Sodium: 314 mg
Protein: 11g

Editor’s Note: This recipe, developed for Produce for Better Health Foundation (PBH) by Katherine Hoy, Ed.D., R.D., meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods. It is reposted with the permission of the U.S. Dept. of Agriculture. For additional healthy recipes and cooking tips visit: choosemyplate.gov

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