Menu
Vegetable Frittata Vegetable Frittata
Very Veggie Frittata Very Veggie Frittata
Zucchini Tomato Frittata Zucchini Tomato Frittata
Garden Frittata Garden Frittata
Zucchini Frittata Zucchini Frittata
Pasta Frittata Pasta Frittata
Cheesy Vegetable Frittata Cheesy Vegetable Frittata
Potato Frittata Potato Frittata
Artichoke and Onion Frittata Artichoke and Onion Frittata
Artichoke and Potato Frittata Artichoke and Potato Frittata
Rustic Vegetable Frittata Rustic Vegetable Frittata
Full Garden Frittata Full Garden Frittata
Spinach Frittata Spinach Frittata
Potato Sausage Frittata Potato Sausage Frittata
Roasted Vegetable Frittata Roasted Vegetable Frittata
Italian Garden Frittata Italian Garden Frittata
Vegetable Bacon Frittata Vegetable Bacon Frittata
Spinach Chicken Frittata Spinach Chicken Frittata
Zucchini Ham Frittata Zucchini Ham Frittata
Sausage & Mushroom Pizza Frittata Sausage & Mushroom Pizza Frittata

Veggie Frittata

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Nov. 15, 2023
I was impressed with myself that I could omit dairy and still create something so good! Use any vegetables in this recipe, then add a salad, fruit cup or yogurt on the side. —Kizmet Byrd, Fort Wayne, Indiana
Veggie Frittata
Veggie Frittata Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 9 large eggs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped red onion
  • 1/2 cup sliced zucchini
  • 2 tablespoons chopped fresh basil, divided
  • 2 garlic cloves, minced
  • 1/2 cup grape tomatoes, halved

Directions

  1. Preheat broiler. In a large bowl, whisk eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
  2. In a 10-in. broiler-safe skillet, heat oil over medium-high heat. Add carrot; cook and stir until crisp-tender, 4-5 minutes. Add red pepper and red onion; cook and stir until crisp-tender, 1-2 minutes. Add zucchini, 1 tablespoon basil, the garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir until vegetables are tender.
  3. Reduce heat to medium-low; pour in egg mixture. Cook, covered, until nearly set, 4-6 minutes. Add tomatoes; cook, uncovered, until edge begins to pull away from the pan, about 3 minutes.
  4. Broil 3-4 in. from heat until eggs are completely set, 1-2 minutes. Let stand 5 minutes. Sprinkle with remaining 1 tablespoon basil; cut into wedges.

Nutrition Facts

1 piece: 145 calories, 10g fat (3g saturated fat), 279mg cholesterol, 313mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 vegetable, 1 medium-fat meat, 1 fat.