Back to Very Veggie Frittata

Print Options


Card Sizes

Very Veggie Frittata Recipe

Very Veggie Frittata Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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, 20 g fat (12 g saturated fat), 312 mg cholesterol, 434 mg sodium, 7 g carbohydrate, 1 g fiber, 16 g protein.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.