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slice of frittata on a white plate
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5 from 1 vote

Garden Frittata

This recipe for Garden Frittata is rich, creamy and filled with healthy vegetables.  The texture is more like a quiche without the crust.
Prep Time15 minutes
Cook Time40 minutes
Resting time5 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: Italian
Keyword: Frittata recipes
Servings: 4 servings
Calories: 205kcal
Author: Pam - Two Cups of Health

Ingredients

  • 6 Eggs
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Tsp Thyme leaves Fresh is best
  • 2 Tbsp Water
  • 3 Tbsp Half and half Fat free
  • 1 Tsp Ghee
  • 1 Shallot Diced
  • 3/4 Cup Mushrooms Sliced
  • 1 Cup Broccoli Chopped
  • 2 Cups Baby Spinach
  • 1/2 Gruyere cheese Grated
  • 4 Small Tomatoes Sliced
  • 1/2 Cup Parmesan cheese Grated

Instructions

  • Preheat oven to 375 degrees F
    Whisk eggs, salt, pepper, thyme, water and half and half.  Set aside.
  • In an ovenproof frypan over medium high heat add ghee. Then add shallots, mushrooms and broccoli.  Let cook undisturbed for 2-3 minutes to caramelize. Stir and let cook 1 minute longer.
  • Pour half of egg mixture over vegetables. Add spinach leaves over the top. Sprinkle with shredded gruyere cheese.  Then pour remaining egg mixture over spinach.
  • Arrange tomato slices evenly over top sprinkle with grated parmesan cheese and bake 35-40 minutes until frittata is puffed and lightly browned.  Test center of frittata with a toothpick inserted in the middle.  If it comes out clean, it's done
  • Remove from oven and let rest 5-10 minutes before slicing.

Nutrition

Calories: 205kcal | Carbohydrates: 8g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 261mg | Sodium: 470mg | Potassium: 566mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 37.9mg | Calcium: 231mg | Iron: 2.3mg