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Veggie Frittata

370 calories; 17 g fat; 7 g saturated fat; 215 mg cholesterol; 32 g protein; 20 g carbohydrates; 1 g fiber; 390 mg sodium; 653 mg calcium (70% of daily value). Nutrition figures are based on using fat free milk, and includes an 8-ounce glass of milk.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 1
Author: Hip Foodie Mom


  • 1 teaspoon extra virgin olive oil
  • 1/4 cup mushrooms chopped
  • 1/2 cup baby spinach chopped if desired
  • 2 tablespoons tomatoes finely diced
  • 1 large egg + 2 egg whites
  • 1/4 cup fat free milk
  • 1/4 cup Swiss cheese freshly grated
  • Salt and pepper optional
  • Finely diced chives for garnish
  • Pair each serving with: 8-ounce glass of milk


  • Preheat your oven to 350 degrees. Heat 1 teaspoon of extra virgin olive oil in a small oven safe skillet over medium heat. Add the mushrooms and sauté until softened, for about 2 to 3 minutes. Add the spinach and tomatoes and cook for another 2 to 3 minutes.
  • In a separate bowl, whisk together the egg plus egg whites, 1/4 cup milk, cheese and season with salt and pepper (optional) and pour the egg mixture evenly into the skillet, over the vegetables. Turn the heat down to medium-low and let sit, without stirring, until the edges begin to set, for about 2 to 3 minutes. Transfer the skillet to the oven and bake for about 15 to 20 minutes, or until golden brown. Garnish with finely diced chives. Serve with an 8-ounce glass of milk.