Veggie Frittata

7 30 244
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 2
Veggie Frittata
Health Highlights
Great high-protein breakfast with nutrient-dense vegetable options!


1/2 cup sliced Yellow onion
1 clove(s) Garlic (crushed)
1 cup Kale
1/2 cup Grape tomato (s) (chopped)
1/2 cup Cremini (Italian) mushroom
4 medium Egg
1/3 cup, crumbled Feta cheese, low fat ((optional))


  1. Preheat oven to 350°F (177°C).
  2. In an oven-proof frying pan over med-high heat, cook onions and garlic for 3 mins then add kale, chopped tomatoes, and mushrooms - cook for another 5 mins covered (to wilt kale).
  3. Beat eggs in a bowl until combined and pour evenly over veggies, next sprinkling in feta (optional)
  4. Cook on stovetop for 5-7 minutes.
  5. Transfer pan to oven and bake for 12 minutes.
  6. Serve on its own or with wholegrain toast.


Other Vegetables

  • Substitute in spinach, grated zucchini, or red peppers if you prefer.


Nutrition Facts

Per Portion

Calories 244
Calories from fat 142
Calories from saturated fat 59
Total Fat 15.7 g
Saturated Fat 6.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.6 g
Cholesterol 405 mg
Sodium 443 mg
Potassium 511 mg
Total Carbohydrate 9.7 g
Dietary Fiber 3.0 g
Sugars 3.8 g
Protein 17.4 g

Dietary servings

Per Portion

Meat Alternative 1
Milk Alternative 0.5
Vegetables 1.9

Energy sources


Meal Type(s)