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Veggie Frittata

April 16, 2014

Frittatas can be made with a variety of ingredients. Take notes and give this veggie frittata recipe a try at your next brunch.


TOTAL TIME: 18 min  



4 Tbsp. of butter, divided

2 garlic cloves, minced

4 1/2 cups sliced assorted fresh vegetables (zucchini, onions, and/or red peppers)

1 tsp. dried Italian seasoning*, crushed

8 eggs

1 cup shredded low fat cheddar cheese, divided



Melt 2 tablespoons of butter in a large oven-proof nonstick skillet over medium heat and cook garlic, vegetables, and Italian seasoning, stirring occasionally, until vegetables are tender; about 5 minutes.

Meanwhile, beat remaining 2 tablespoons of butter (melted), eggs, and 3 tablespoons of water with a wire whisk until foamy; about 1 minute. Stir 1/2 cup cheese into egg mixture.

Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.