Garden Frittata
A vibrant vegetable frittata featuring broccoli, carrots, mushrooms, and tomatoes, folded into fluffy eggs and cottage cheese, perfect for a healthy breakfast or brunch.
Ingredients
Instructions
- Steam broccoli and carrots for 10 minutes.
- Beat together eggs, Egg Beaters, cottage cheese, salt, and pepper.
- Stir in carrots, broccoli, and mushrooms.
- Spray a 10-inch round pan with cooking spray.
- Pour in the egg mixture into the prepared pan.
- Bake at 350°F until eggs are cooked and a knife inserted in the center comes out almost clean.
- Top with tomato slices and sprinkle with Parmesan cheese.
- Broil for 1 to 2 minutes until lightly browned.
Tips & Substitutions
For a lighter frittata, consider using egg whites or adding more vegetables like spinach or bell peppers. If you don't have fresh mushrooms, canned or frozen ones can work in a pinch. To enhance flavor, try adding herbs like basil or parsley. This dish is versatile; feel free to substitute vegetables based on what's in season or available, making it one of those great vegetarian recipes.
Serving Suggestions
Serve the garden frittata warm or at room temperature, perfect for brunch or a light dinner. Pair it with a fresh green salad or some crusty whole grain bread for a complete meal. It also makes a great addition to a Veggie Bar for gatherings, offering a healthy option that everyone can enjoy.
Storage & Reheating
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual slices in the microwave for 30-60 seconds or warm them in a skillet over low heat until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Frittata contains roughly 479 calories, with 13g protein, 101g carbohydrates, and 6g fat. It is an excellent source of vitamin A (247% of the Daily Value), vitamin C (141% of the Daily Value), and dietary fiber (77% of the Daily Value). Note that it is relatively high in sodium, at 1789mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this frittata?
Absolutely! This recipe is quite flexible, allowing you to use any vegetables you have on hand, such as bell peppers, zucchini, or even leftover roasted veggies. Just ensure they are cooked or prepped similarly to the broccoli and carrots.
How can I make this frittata dairy-free?
To make a dairy-free version, substitute the cottage cheese with a non-dairy alternative like almond or soy yogurt. You can also omit the Parmesan cheese or use a dairy-free cheese substitute for topping.
Can I prepare this frittata ahead of time?
Yes, you can prepare the frittata mixture in advance and store it in the refrigerator for up to a day before baking. Just remember to stir in the vegetables right before pouring it into the pan to keep them fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).