Sunday, January 30, 2011

Not-To-Be-Forgotta Veggie Frittata

Thanks to the unusual amounts of snow we've had so far this winter, I've had a few weekdays spent at home. My favorite part about breakfast at home is that you have an opportunity to make something really delicious, easy, and — most importantly — healthful!

I just don't find packets of oatmeal, yogurts, and other portable breakfast items to be nearly as satisfying. But with this frittata, I often just snack on some fruit mid-day and don't eat again until dinner!

This easy frittata is another great and simple idea for breakfast for one. It's especially great for when you're flying solo and want something filling, healthy, and full of veg! It can also be made for two or more — just double the ingredients and use a medium pan instead.

It takes about 15 minutes from beginning to end, and it's 5 Weight Watchers PointsPlus (if you're a tracker). It's also a great way to use up scraps of veggies that you might have in the fridge, and you have a lot of flexibility to experiment. So have some fun with it and be creative!

In the end you want about a cup of sauteed veggies. Lately I've tried the following combinations: red pepper-scallion-mushroom; spinach-zucchini-roasted red pepper; zucchini-leek (pictured below).

Do you ever just buy a leek on impulse, not knowing what you want to do with it? Happens to me all the time — I couldn't resist the giant leeks at the market last weekend. So I decided that my purchase would go towards the goodness of a veggie frittata. It was delicious!

Veggie Frittata (makes 1 large serving or 2 smaller servings)

1 cup (approx.) sauteed veggies (e.g., zucchini, asparagus, leek, scallion, onion, tomatoes, bell pepper, baby spinach (fresh) — try different combinations!)
1 egg yolk
3-4 egg whites
Salt & pepper to taste
1/4 cup reduced fat cheese (or 1 tbsp. grated Parmesan or feta)
Cooking spray

  • Preheat the oven to 350 degrees. Spray a small nonstick pan with an ovenproof handle with a good layer of cooking spray. 
  • Over medium heat, saute the vegetables with a little salt and pepper added.
  • In a small bowl, beat together the egg yolk and the egg whites with a little salt and pepper. Pour the egg mixture into the pan over the veggies and move it around with a spatula until it begins to solidify (about 1 minute). Sprinkle the top with the cheese.
  • Transfer the pan to the oven and bake until the frittata is almost firm to the touch, about 10 minutes. Keep an eye on it and shake the handle of the pan to see if the center of the frittata is set. Serve immediately, and dig in guilt-free!


  1. Wonderful idea Danielle - great to have a filling but low calorie/point breakfast particularly when it tastes great too!!

  2. You know, I don't think I've ever cooked with a leek before. I should get on that!

  3. You've inspired me! I know what you mean about leeks...there's something so inviting about the way they look--makes you want to take them home!

  4. Thanks everyone! Hope you give it a try. Very tasty and quick!

    Amy - Leeks have a really nice, mild flavor...much milder than onions or scallions. Just be sure to cut it in half lengthwise and rinse in between the sections really well as they often have a lot of sand between layers. Use the white and light green parts and discard the dark green. :)


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