Vegetable Stovetop Frittata

Vegetable Stovetop Frittata


"A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit."
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30 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
  2. Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
  3. Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.


  • Cook's Notes:
  • If you are serving those with heartier appetites, increase the eggs to 3 whole and 3 whites.
  • This can be made with almost any combination of whole eggs, whites, Egg Beaters(R), etc., but if using whites only, I'd recommend adding some fresh chopped herbs for more flavor.
  • If using cast-iron pan, make sure it is well-seasoned or the frittata may not flip easily.
  • You could cook it uncovered in the oven instead of flipping it, which is a traditional frittata cooking style.
  • Good quality olives and feta add a lot to the taste of this dish, so splurge if you can!


Read all reviews 2
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A very good and healthy breakfast! The times and temps the submitter gave in the recipe are spot on too.

This made a tasty and quick summer dinner with sourdough toast and a spinach salad. I used 3 eggs with 3 whites, a whole cup of broccoli, green onions instead of the sweet onion, and not quite a...

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