High Protein Classic Vegetable Frittata
Elevate your breakfast or brunch with this High Protein Classic Vegetable Frittata, a wholesome, flavor-packed dish that’s as nutritious as it is satisfying. Loaded with vibrant vegetables—like red bell peppers, zucchini, baby spinach, mushrooms, and cherry tomatoes—this frittata delivers a burst of color and nutrients in every bite. A blend of whole eggs and egg whites keeps the protein content high while maintaining a light texture. Rich feta cheese adds a savory touch, and the dish is rounded out with aromatic green onions. Baked to golden perfection, this frittata is easy to prepare in under 40 minutes and makes six hearty servings, ideal for meal prep or a crowd-pleasing centerpiece. Perfect for anyone seeking a healthy, low-carb breakfast option, this recipe combines simplicity with gourmet flair—whether served warm or at room temperature.
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Recipe Information
Ingredients
- 8 large eggs
- 4 egg whites
- 0.25 cup whole milk
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 2 cups baby spinach
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 green onions, chopped
- 0.5 cup feta cheese, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs, egg whites, and whole milk until well combined. Season with salt and black pepper, then set aside.
Heat olive oil in a large ovenproof skillet over medium heat. Add the diced red bell pepper and sliced mushrooms, cooking for about 4 minutes until they start to soften.
Stir in the zucchini and continue to sauté for another 3 minutes until it begins to soften.
Add the baby spinach to the skillet and cook for another 2 minutes until it wilts. Stir in the cherry tomatoes and half of the green onions.
Pour the egg mixture over the vegetables in the skillet, tilting the pan to ensure the eggs are evenly distributed.
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
Allow the frittata to cook on the stovetop for about 5 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden, and set in the center.
Remove the frittata from the oven and let it cool for a few minutes. Garnish with the remaining green onions before slicing into wedges.
Serve warm or at room temperature, enjoy!
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1595 mg | 532% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 27.2 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1137 mg | 87% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3126 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
