Vegetable Frittata

Very attractive, light and delicious. A great choice for vegetarians.

  • Prep time: 15 min
  • Makes: 3-4 servings
  • Cook time: 15-20 min

Nutritional Information


  • Calories
  • Fat
    18 g
  • Cholesterol
    84 mg
  • Carbohydrates
    8 g
  • Dietary Fibre
    2 g
  • Protein
    15 g


1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
1/2 tsp / 2 ml dried Italian seasoning or dried basil
1/4 tsp / 1 ml each salt and pepper
dash Worcestershire sauce (optional) dash
1 tbsp / 15 ml vegetable oil
1/2 cup / 125 ml coarsely chopped red onion
1/2 cup / 125 ml sliced mushrooms
2 cup / 500 ml assorted chopped vegetables of your choice: zucchini, broccoli, carrots, green or red pepper, tomato
1 clove of garlic, minced
1 cup / 250 ml shredded old cheddar cheese


  1. In small bowl, whisk liquid eggs, seasoning, salt, pepper and Worcestershire sauce.

  2. In 10” (25 cm) nonstick skillet, heat oil over medium-high heat. Sauté onion, mushrooms, vegetables and garlic 4-5 minutes or until slightly softened. Reduce heat to low; pour egg mixture over vegetables. Cover and cook until egg is almost set, 10-15 minutes.

  3. Sprinkle cheese over frittata and place under broiler until cheese melts. (To protect plastic handle from melting in oven while broiling, wrap with foil.) Transfer frittata to serving plate; serve hot with fresh bread*.


  1. Variation: For a spicier frittata add a finely chopped jalapeno pepper with the seeds removed.

Gluten Free

  1. Use basil or a gluten-free Italian seasoning. If using Worcestershire sauce make sure it is gluten-free. If using pre-packaged shredded cheese choose one that is gluten-free. If serving with bread choose gluten-free bread.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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Add a teaspoon of baking soda to the water before boiling, to make hard cooked eggs easier to peel.

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