Garden Frittata

So what is a frittata?  It looks like an omelet, right?  Well, essentially it is but with one big difference, no flipping required!  Unlike an omelet, the eggs in a frittata only cook on one side.  Using a medium-low temperature and a lid, the steam is trapped in the pan, cooking the egg entirely through.  Just remember to take extra precaution to ensure you check for any “runnies” on top of the frittata before enjoying :)


Makes 1 serving

  • 1 /2 tbsp. olive oil
  • 2 tbsp. yellow onion
  • 1/4 cup bell pepper
  • 2 asparagus spears
  • 2 large eggs
  • 1 clove garlic
  • 1 tbsp. goat cheese


  • In a small frying pan, heat oil to medium heat
  • Chop onion, bell pepper, and asparagus into bit size pieces and add to pan
  • In a small bowl, vigorously whisk eggs until yolk and white are combined and add pressed garlic
  • Once cooked vegetables become tender, gently pour egg mixture into pan and top with a lid
  • Let frittata cook for about 5 minutes, until egg no longer looks runny on top
  • Sprinkle goat cheese on top and remove from heat

Nutritional Information

Serving Size: 1 frittata (215g), Calories: 273, Total Fat: 20g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 432mg, Sodium: 173mg, Total Carbohydrate: 8g, Dietary Fiber: 2g, Sugars: 4g, Protein: 17g, Vitamin A: 42%, Vitamin C: 87%, Calcium: 15%, Iron: 17%

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One Response to Garden Frittata

  1. Sandy says:

    I never knew that! This sounds way easier than making an omelette :)

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