Piquant Vegetarian Frittata Recipe

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Piquant Vegetarian Frittata
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  1. In a medium bowl combine the eggs, egg whites, 1/4 teaspoon salt and a few grindings of black pepper and stir in the mozzarella.
  2. Lightly coat a large oven-safe nonstick skillet with cooking spray and warm over medium heat.
  3. Add the onions and mushrooms and cook, stirring, 5 minutes.
  4. Add the zucchini, red peppers, thyme, 1/4 teaspoons salt and pinch black pepper. Cook the mixture, stirring, 4 minutes.
  5. Pour the egg mixture over the vegetables and cook over medium-high heat for 7 minutes. As the eggs begin to set, run a spatula around the edges and tilt the skillet to allow any uncooked egg to run under the cooked portions.
  6. Do not stir. When the eggs are almost set, cover, reduce the heat to medium-low, and cook for 8-10 minutes or until the eggs are set.
  7. Preheat the broiler.
  8. Sprinkle Parmesan on top of the eggs. Broil the frittata for 4 minutes or until the Parmesan is lightly browned.
  9. Cut the frittata into 6 wedges and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.43 Kcal (730 kJ)
Calories from fat 39.63 Kcal
% Daily Value*
Total Fat 4.4g 7%
Cholesterol 145.7mg 49%
Sodium 647.11mg 27%
Potassium 496.08mg 11%
Total Carbs 8.15g 3%
Sugars 3.33g 13%
Dietary Fiber 2.36g 9%
Protein 24.89g 50%
Vitamin C 44.9mg 75%
Iron 9mg 50%
Calcium 449.2mg 45%
Amount Per 100 g
Calories 72.14 Kcal (302 kJ)
Calories from fat 16.39 Kcal
% Daily Value*
Total Fat 1.82g 7%
Cholesterol 60.26mg 49%
Sodium 267.63mg 27%
Potassium 205.17mg 11%
Total Carbs 3.37g 3%
Sugars 1.38g 13%
Dietary Fiber 0.97g 9%
Protein 10.29g 50%
Vitamin C 18.6mg 75%
Iron 3.7mg 50%
Calcium 185.8mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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