Veggie Frittata

  • Yield 8 servings
  • Prep 20 mins
  • Cook 35 mins

This easy one-pan frittata is a great way to boost your vegetable intake. A combination of whole eggs and egg whites helps keep the fat and cholesterol content down.



1 medium yellow onion, chopped
1/2 (8 oz) package sliced fresh mushrooms
1 tablespoon olive oil
1 (6 ounce) bag fresh baby spinach
4 large eggs
6 large egg whites
1 cup (4 oz) shredded 2% reduced-fat sharp Cheddar cheese
1/4 cup freshly-grated Parmesan cheese
2 tablespoons fat-free milk
1/4 teaspoon table salt
1/4 teaspoon nutmeg


  1. Preheat oven to 350°. Sauté onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and sauté 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.
  2. Whisk together eggs, egg whites, Cheddar cheese, and next  5 ingredients.
  3. Pour egg mixture into skillet with onion mixture, stirring to combine.
  4. Bake at 350° for 12 to 15 minutes or just until set. Let stand  3 minutes. Cut into 8 equal wedges.

Recipe courtesy of THE SLIM DOWN SOUTH COOKBOOK: Eating Well and Living Healthy in the Land of Biscuits and Bacon (January 6, 2014; Oxmoor House; $24.95/Hardcover). 


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