• Garden Veggie Frittata
  • Ingredients for Garden Veggie Frittata

Garden Veggie Frittata

Time: 30 minutes
Servings: 8


  • 8 large eggs
  • 1/2 cup 1% low-fat milk
  • 1 tsp black pepper
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh oregano
  • 1 cup crumbled feta cheese
  • 1 Tbsp canola oil
  • 1 medium zucchini, cut into half moons
  • 1 sweet potato, diced
  • 1 medium tomato, thinly sliced
  • 1 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 400°F.
  2. In a large bowl, whisk together eggs, milk pepper, thyme & oregano. Stir in cheese & set aside.
  3. In a large skillet, heat oil over medium. Add zucchini, sweet potato & tomato. Sauté 3-4 minutes or until slightly fork-tender. 
  4. Place vegetables in a glass baking dish & spread evenly. Pour egg mixture over vegetables & top with mozzarella. Bake 15-20 minutes or until frittata is set. To check, insert a knife into middle. If ready, it will come out clean.


Mix & match veggies for your own unique flavor!

Nutrition Facts

8 servings per recipe
Serving size (157g)
Amount per serving
% Daily Value*
Total Fat 14g 18%
    Saturated Fat 6g 30%
    Trans Fat 0g  
Cholesterol 210mg 70%
Sodium 360mg 16%
Total Carbohydrate 8g 3%
    Dietary Fiber 1g 4%
    Total Sugars 4g  
Includes 0g Added Sugars
Protein 14g  
Vitamin D 1mcg 6%
Calcium 253mg 20%
Iron 1mg 6%
Potassium 293mg 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Show   Hide

Leave a Comment

Your email will not be made public.