Veggie Frittata

Veggie Frittata

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"This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference."
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10 m servings 164 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 281 mg
  • 94%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  2. While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  3. When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  4. To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  5. Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  6. Cut into wedges and serve.


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It's sort off tough to know when it's done because of the veggie content but otherwise it's pretty simple.

I changed the recipe quite bit. I sauteed the vegetables and whisked the eggs in bowl separately. Put a layer of egg, vegetables and cheese and then repeated the layer for a second time. Had the...

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