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Veggie Frittata

Recipe by Kathleen Zelman, MPH, RD/LD


  • 1 teaspoon olive oil
  • 1 cup cooked, peeled diced red potato
  • 2 large onions, chopped
  • 1 large red bell pepper, chopped
  • 1 (10-ounce) package fresh spinach (can substitute drained, frozen spinach)
  • 6 large eggs, lightly beaten
  • 4 large egg whites, lightly beaten
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup (1 ounce) part-skim Mozzarella cheese, shredded
  • 2 tablespoons parmesan cheese, shredded


  1. Coat a 10-inch nonstick skillet with cooking spray and heat over medium-high heat.
  2. Add spinach; sauté 2 minutes until wilted.
  3. Sauté onion in olive oil for 8-10 minutes until browned, stirring occasionally. Add red bell pepper; continue cooking 2-3 more minutes until soft.
  4. Combine eggs, salt, pepper; whisk to thoroughly combine. Add onion mix, spinach and potato to egg mixture; stir well.
  5. Wipe the nonstick skillet and coat with cooking spray. Pour egg mixture into the pan and cook over medium-high heat about 7-9 minutes or until bottom of frittata is browned.
  6. Preheat oven broiler. Wrap handle of skillet with foil. Sprinkle cheeses over frittata and broil 5 minutes or lightly browned.
  7. Cut into six wedges


6 Servings

Nutrition Facts

Calories: 180
Calories from fat: 80
Fat: 8.9g
Saturated Fat: 2.6g
Cholesterol: 188mg Sodium: 307mg Carbohydrate: 13g
Fiber: 3.4g
Sugars: .4g
Protein: 14.4g

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