Healthy Vegetable Frittata Recipe

Side view of a slice of vegetable frittata.

5 from 4 votes

Healthy Vegetable Frittata Recipe

This Healthy Vegetable Frittata Recipe combines sautéed vegetables, eggs, and creamy Havarti cheese. A super quick meal that makes a delicious breakfast-for-dinner on busy nights that the whole family will love!

Course Breakfast

Cuisine American

Keyword healthy vegetable frittata recipe, vegetable frittata

Prep Time 20

Cook Time 16

Total Time 40

Servings servings

Calories 245kcal

Author Sue Ringsdorf

Ingredients

1-2 Tablespoons olive oil
1/2 medium onion - diced
8 oz. sliced mushrooms
1 cup cherry tomatoes - sliced in half
3 cloves garlic - minced
8 large eggs
1/4 cup half and half
6-8 oz. creamy Havarti
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper
sliced avocado - to serve

Instructions

Preheat oven to 400 degrees.
Sauté veggies. Heat cast iron skillet over medium heat. Drizzle the olive oil and then add the onions and sliced mushrooms and cook until slightly softened, approximately 3-4 minutes.
1-2 Tablespoons olive oil, 1/2 medium onion, 8 oz. sliced mushrooms
Add the cherry tomatoes, garlic, and seasonings (onion powder, salt, and pepper) and stir for another minute or so. Remove the pan from the heat.
1 cup cherry tomatoes, 3 cloves garlic, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
Prep eggs and cheese. To a medium bowl, add the eggs and the half and half, and whisk until very well combined. Pour the egg mixture over the veggies and stir. Then add the havarti cheese to the top of the eggs.
8 large eggs, 1/4 cup half and half, 6-8 oz. creamy Havarti
Bake. Bake frittata for approximately 15-18 minutes or until done in the center. Serve with sliced avocado.
sliced avocado

Notes

Store leftover veggie frittata in an airtight container for 3-4 days. Just heat up individual slices in the microwave the next day.

Nutrition