Vegetable Frittata

veggie frittata and berries

Photo by Jen Causey

The protein in eggs makes you feel full, mushrooms have potassium, and cauliflower has anti-inflammatory properties.
Makes 4
Prep 10 m
Cook 16 m
Bake 15 m



  1. 1 of 4 Heat oven to 350 degrees . Melt 1 tbsp butter in a 10-inch oven-safe nonstick skillet over med-high. Add mushrooms and cook 8 min. Add tomatoes and cook 3 min. Stir in cauliflower and 1 tbsp butter. Season with 1/8 tsp each salt and pepper and remove from heat.
  2. 2 of 4 Whisk eggs, milk, 1/2 tsp salt and 1/8 tsp pepper in a medium bowl. Sprinkle half the goat cheese into skillet, then pour in egg mixture.
  3. 3 of 4 Return to medium heat and cook 5 min, gently stirring occasionally, until starting to set. Top with remaining cheese and transfer to oven.
  4. 4 of 4 Bake 10 to 15 min, until puffed and set. Sprinkle with chopped parsley.
Nutrition Information for Vegetable Frittata
Servings Per Recipe: 4
Per Serving: 19 g Fat, total, 255 kcal cal., 6 g carb., 10 g sat. fat, 3 g sugar, 2 g fiber, 16 g pro., 741 mg sodium