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Fresh Market Frittata

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Fresh Market Frittata





  • Nonstick cooking spray
  • 1 Tbsp. olive oil
  • ¼ cup chopped green bell peppers (or any raw or cooked vegetables you have in your refrigerator)
  • ¼ cup mushrooms, chopped
  • ½ cup zucchini, chopped
  • ½ cup red bell pepper, chopped
  • ½ tsp. herbs de Provence
  • 6 whole eggs*
  • ¼ cup low-fat milk
  • 2-4 oz. reduced-fat cheese, shredded
  • 1 clove garlic, minced
  • ¼ tsp. freshly ground black pepper
  • 1 large tomato, sliced
  • Fresh basil (optional)

*For a healthier option, consider using four whole eggs and four egg whites.


  1. Spritz a 9-inch skillet with cooking spray until well coated.
  2. Heat the olive oil and sauté bell peppers, zucchini, mushrooms and herbs de Provence over medium heat until the vegetables are tender and the liquid has evaporated.
  3. Beat the eggs and milk until combined. Add the egg mixture to the vegetables in the skillet. Stir to combine.
  4. Add the cheese, garlic and pepper. Combine well.  As the egg mixture begins to set, lift the edges with a spatula so that the uncooked eggs can flow underneath until the eggs are completely cooked. Cover with a lid and turn the heat on low until the entire frittata is set, three to five minutes.
  5. To serve, cut into 6 wedges and garnish with fresh sliced tomatoes and basil.

Nutritional Analysis
Serves: 6 | Serving Size: 1 wedge

Calories: 158   
Protein: 9 g   
Fat: 5 g   
Carbohydrates: 6 g
Cholesterol:  223 mg   
Sodium:  134 mg
Dietary Fiber: 1 g
Potassium: 269 mg

Recipe provided by Cooper Clinic Nutrition.