Vegetable Frittata Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Butter/Margarine2 Tablespoon
 Olive oil/Vegetable oil1 Tablespoon
 Yellow onion1⁄2 Medium, peeled and chopped
 Garlic1 Clove (5 gm), peeled and minced
 Mushrooms1⁄4 Pound, thinly sliced
 Chopped cooked spinach1 Cup (16 tbs)
 Eggs4 , lightly beaten
 Grated parmesan cheese3⁄4 Cup (12 tbs)
 Dried marjoram1⁄4 Teaspoon, crumbled
 Dried basil1 Teaspoon, crumbled
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1119 Calories from Fat 769

% Daily Value*

Total Fat 87 g133.7%

Saturated Fat 40 g199.9%

Trans Fat 0 g

Cholesterol 992.8 mg

Sodium 2737.9 mg114.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 6.2 g24.9%

Sugars 4.7 g

Protein 68 g136.2%

Vitamin A 157.4% Vitamin C 38.9%

Calcium 135.4% Iron 56.9%

*Based on a 2000 Calorie diet


1. Preheat the broiler. Heat the butter and oil in a heavy 8-inch skillet over moderately high heat. Add the onion and garlic, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the mushrooms and cook, tossing, for 1 minute, then add the spinach and cook, tossing, for 1 more minute.
2. In a small bowl, combine the eggs, cheese, marjoram, basil, salt, and pepper. Pour over the vegetables in the skillet, reduce the heat to low, and cook, uncovered, until the eggs are almost set—about 7 minutes.
3. Place the skillet (but not the handle) under the broiler about 3 inches from the heat. Broil for 2 to 3 minutes, or until the frittata is lightly browned. Gut into 4 wedges and serve.