Easy Vegetable Frittata

This light, healthy Vegetable Frittata is a great way to enjoy some fresh, tasty veggies. Most frittatas are cooked on the stove and in the oven, but not this one. It cooks up quick and easy on the stove top.

The light fluffy eggs provide a pleasing contrast to the flavorful vegetables.

Grab your carrots, zucchini, and tomatoes.

Soften your onion and garlic in a skillet coated with olive oil (use the spray type to reduce calories).

Whip the eggs and egg whites together and add to your skillet. Sprinkle lightly with cheese.

Grate the carrot and zucchini and chop the tomatoes.

Sprinkle all the veggies on top of the almost cooked eggs.

(I’m making croutons in the background for another recipe.)

Garnish with shredded, fresh basil and voila! You’ve got breakfast, lunch, or dinner!

Vegetable Frittata

2 sprays Olive Oil (or use 1 to 2 T olive oil)

1/4 onion, chopped

1 garlic clove, crushed

2 eggs

2 egg whites

1/4 cup freshly grated Parmesan cheese (more cheese can be added if desired)

1 zucchini, grated

2 carrots, peeled and grated

2 tomatoes, chopped

1 tablespoon fresh basil, shredded

Heat oil in an iron skillet (or similar). Add the onion and garlic and saute for 5 minutes over medium low heat. Whisk eggs and egg whites together in a bowl and then gently pour into the skillet over the onions and garlic. Use a spatula to pull the egg mixture from the sides of the pan, allowing the uncooked eggs to take its place. Add salt and pepper to taste.

When the base is lightly set, sprinkle the cheese over the egg mixture. Add the grated carrots and zucchini, along with the tomato, sprinkling evenly over the egg base. Continue to cook on low heat until the eggs are set and cooked through. Remove pan from heat. Cut frittata into quarters and serve.