Skip to content
Skip to content

Learn more about nutrition with the free Mini Course! Start or continue now ›


Text Save
Ready In: 1 hour 10 minutes
Serves: 8
Low Added SugarVegetarian
Make this on a Sunday so you can heat up leftovers for an easy breakfast throughout the week.

What you'll need

9x13 baking dish
Oven mitt
Large bowl
Large pot
Measuring cups
Measuring spoons
Medium skillet
Spatula or spoon
Cutting board
Sharp knife
Whisk or fork


Serves 8
1 1/2 pounds Seasonal Vegetables Such as broccoli, Carrots, Turnips or bell peppers
2 Onions Medium
4 ounces Cheddar Cheese Low-fat
12 Eggs Medium
1 teaspoon Herbs Dried dill, Thyme, Or oregano
1/4 teaspoon Salt
1/4 teaspoon Black Pepper Ground
of Nonstick Cooking Spray
8 ounces Mushrooms optional
1/4 cup Herbs Dried fresh parsley, thyme, or basil


1.Preheat oven to 350°F.
2.Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
3.Grate cheddar cheese.
4.Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
5.In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
6.Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
7.Coat 9-by-13 inch baking dish with non-stick cooking spray.
8.Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
9.Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
10.If using, garnish with chopped fresh herbs.
11.Cut into 8 equal-sized portions.

Storage Tips

  • Cut frittata into portions and freeze for future meals, up to 1 month.

Nutrition Facts

Serving Size 1.00 slice

Serving Per Container 8

Amount Per Serving
Calories 160
% Daily Value*
Total Fat 7 g9%
Saturated Fat 3 g15%
Sodium 350 mg15%
Total Carbohydrate 7 g3%
Dietary Fiber 3 g11%
Protein 13 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

“Funded by USDA SNAP, an equal opportunity provider and employer. Visit for healthy tips.”