Budget-Friendly Summer Vegetable Frittata

This frittata is a great way to get more veggies into your day. Have it for brunch or dinner!

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 2 slices

  • Calories 130
  • Carbohydrate 9 g
  • Protein 11 g
  • Fat 6.0 g
  • Saturated Fat 1.3 g
  • Sugars 2 g
  • Dietary Fiber 2
  • Cholesterol 95mg
  • Sodium 135 mg
  • Potassium 550 mg

This Recipe Serves 4


1 tablespoon olive oil
8 ounces mushrooms, diced
1 medium red bell pepper, seeded and diced
1 small onion, diced
3 cups fresh spinach
2 eggs
5 egg whites
¼ cup skim milk
½ teaspoon salt (optional
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon chopped fresh basil


  1. Preheat the oven to 350 degrees F.
  2. Add olive oil to an oven safe, non-stick, sauté pan over medium high heat.
  3. Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.
  4. Add bell pepper, onion and spinach and sauté until vegetables are softened and liquid is evaporated.
  5. Whisk eggs, egg whites, milk, salt (optional), pepper, cayenne pepper and basil in a medium bowl. Pour over vegetables and stir until eggs start to set.
  6. Smooth the top of the frittata with a spatula, and put in oven to bake for 20 minutes or until eggs are set.
  7. Slide the frittata out of the pan onto a plate and slice into 8 pie slices.

Cost: $7.69

Side Suggestion: Serve this frittata with a green salad with light balsamic vinaigrette.  

MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this recipe can be gluten-free.

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