Triple Veggie Frittata

Triple Veggie Frittata


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Frittatas can be stuffed with all sorts of goodies. This recipe combines three different types of vegetables in a quick and easy breakfast dish.

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Time needed

10 min preparation + 20-25 min cooking

Serving Size / Yield

6-8 servings


  • 1 garlic clove, minced
  • 2 Tbs. olive oil
  • ¾ C. fresh baby spinach
  • 1 C. fresh mushrooms, chopped
  • 1 ¼ C. diced tomatoes
  • 1 ¼ C. green chilies, drained
  • ¼ tsp. salt
  • ¼ teaspoon pepper
  • 12 large eggs, beaten
  • ½ C. crumbled feta cheese

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Preheat oven to 350 degrees F. Heat oil in a 10-inch, ovenproof nonstick skillet over a medium-high heat. Add garlic and sauté for 1 minute. Stir in spinach and mushrooms, cook, stirring constantly, for 1 minute or until spinach begins to wilt. Add tomatoes, green chilies, salt, and pepper. Cook, stirring frequently, for 2 to 3 minutes, or until spinach is completely wilted. Add in eggs, and sprinkle with cheese and sliced of extra tomatoes on top. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath. Place skillet in oven and back for 12 to 15 or until lightly brown. Remove and let sit for 5 minutes before serving.

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