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Very Veggie Frittata

 Very Veggie Frittata
“We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor.” —Teri Condon, Burley, Idaho
4 ServingsPrep/Total Time: 25 min.


  • 5 eggs
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 green onions, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup each chopped sweet red, yellow and green pepper
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • Hot pepper sauce, optional


  • In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in
  • 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof
  • skillet, saute the mushrooms, sweet peppers and onion in butter
  • until tender. Reduce heat; top with egg mixture. Cover and cook for
  • 4-6 minutes or until nearly set.
  • Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from
  • the heat for 2-3 minutes or until eggs are completely set. Let stand
  • for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 wedge equals 269 calories,

2 of 2

Very Veggie Frittata (continued)

Nutritional Facts: 20 g fat (12 g saturated fat), 312 mg cholesterol, 434 mg sodium, 7 g carbohydrate, 1 g fiber, 16 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.