Veggie Cheese Frittata
This fab frittata is loaded with fiber-rich veggies and protein… aka the ideal option for a satisfying anytime-of-day meal.
It’s herbalicious and totally customizable; my crew is crazy for dill, but feel free to swap in chives, thyme, parsley or whatever other greens you have on hand. You can also toss in any veggies that are lingering in your fridge or experiment with fresh spring produce. And here’s another fun idea: Pour the mixture into a muffin or donut tin to create mini frittatas. So many eggs-cellent options!
Try this Asparagus, Swiss Chard and Feta Frittata!
Veggie Cheese Frittata
This fab frittata is loaded with fiber-rich veggies and protein… aka the ideal option for a satisfying anytime-of-day meal.
Ingredients
- 6 whole large eggs
- 6 large egg whites
- ½ cup light sour cream
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 to 4 tablespoons minced fresh herbs, any preferred including parsley, dill, chives, thyme, etc.
- 1 medium yellow onion, finely diced (about 1½ cups)
- 1 large red bell pepper, finely chopped (about 1½ cups)
- 1 cup finely chopped mushrooms, optional
- ¾ to 1 cup 2% reduced-fat shredded sharp cheddar cheese, or any preferred cheese, like feta
Instructions
- Preheat the oven to 350˚F.
- In a mixing bowl, add the eggs, egg whites and sour cream and blend using a whisk. Add the salt, pepper and minced herbs. Set aside.
- Liberally coat an oven-safe skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium heat. Add the onion and bell peppers, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Add more oil spray as needed if they become dry while cooking.
- If you’re adding mushrooms, add them to the pan when the onions and peppers are done, and sauté for an additional 5 to 7 minutes until they’re browned and there’s no water remaining.
- Spread veggies out evenly in pan. Crumble ½ the cheese evenly over the top.
- Very slowly add the egg/sour cream mixture over the veggies and cheese. Sprinkle on remaining cheese. Keep it on the heat about 3 to 5 minutes, or until sides start to look a little done.
- Put the entire skillet into the oven about 15 to 25 minutes or until it looks nearly set and the middle puffs up, but the top should not brown. (It will continue to cook when you take it out.)
- Garnish with optional fresh herbs. Tastes great fresh from the oven, room temperature or cold.
Nutrition Information per serving
Calories: 180Carbohydrates: 7gProtein: 16gTotal Fat: 10g— Unsaturated Fat: 5.5g— Saturated Fat: 4.5gCholesterol: 205mgSodium: 280mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 50mgCalcium: 190mgIron: 1.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Hello Joy –
B4 I make this – what do we do with 6 egg yolks?
I usually tent my fritatas with foil on stove top, medium heat…
Kind thanks!
Hi Kristin! Joy uses 6 whole eggs + 6 egg whites as a simple way to lighten things up a bit, trimming calories and saturated fat while still keeping the frittata fluffy and delish. That said, you can absolutely use all whole eggs for a richer, more decadent frittata! For the 6 leftover yolks, you can save them for homemade custard, pudding, lemon curd, carbonara-style sauce, or even Joy’s Crème Brûlée Sweet Potato. Or, to skip the separating altogether, use 6 whole eggs + the carton equivalent of 6 egg whites. And yes, tenting the frittata with foil on the stovetop over medium heat should work just fine. Hope you enjoy it!— Eliza (Team Joy)