Vegetable Frittata Recipe

Name: Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, plus 3 egg whites; 3/4 cup 2% reduced-fat cottage cheese; 4 ounces smoked gouda cheese, shredded (about 1 cup); 1 teaspoon minced fresh rosemary; 3 cloves garlic, thinly sliced; 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped Kosher salt; 1 16 -ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed; 2 tablespoons grated parmesan cheese; 1 scant teaspoon paprika; 4 slices multigrain bread

Servings: persons

3 large eggs, plus 3 egg whites
3/4 cup 2% reduced-fat cottage cheese
4 ounces smoked gouda cheese, shredded (about 1 cup)
1 teaspoon minced fresh rosemary
3 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped Kosher salt
1 16 -ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
2 tablespoons grated parmesan cheese
1 scant teaspoon paprika
4 slices multigrain bread

1
Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl.
2
Add the cottage cheese and whisk until almost smooth.
3
Whisk in the gouda and rosemary.
4
Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes.
5
Add the onion, season with salt and cook 2 minutes.
6
Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
7
Reduce the heat to medium.
8
Spread the egg mixture evenly in the pan.
9
Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.
10
Run a rubber spatula around the edge to release the egg from the pan.
11
Continue cooking until the bottom is golden, 2 to 3 more minutes.
12
Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
13
Remove from the oven, cover and let sit, 5 to 7 minutes.
14
Cut into wedges and serve with the bread.
15
Per serving: Calories 419; Fat 21 g (Saturated 8 g); Cholesterol 202 mg; Sodium 724 mg; Carbohydrate 27 g; Fiber 8 g; Protein 29 g
16
Photograph by Antonis Achilleos

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large eggs, plus 3 egg whites, 3/4 cup 2% reduced-fat cottage cheese, 4 ounces smoked gouda cheese, shredded (about 1 cup), 1 teaspoon minced fresh rosemary, and more.

Yes, Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions