Easy and Delicious Healthy Vegetable Frittata Recipe 

You can make a frittata with a variety of veggies and protein; here’s what you’ll need:

• Eggs. I use primarily egg whites and add one egg for color. You can use only egg whites, only eggs, or a mixture. You’ll need around 1 1/2 cups of beaten egg.
• Vegetables. For this recipe, I’m using my favorite combination of spinach, mushrooms, and onions. You can use virtually any vegetable that you have on hand; in fact, a frittata is a great use of leftover cooked vegetables! Around 2 cups of vegetables is a good amount, but feel free to add more!
• Cheese. Similar to the vegetables, you can use almost any cheese. For this recipe, I’m using goat cheese crumbles. The amount depends on what type of cheese you are using, and your personal tastes. 
• Seasonings. I like to add a mixture of chopped fresh herbs to my frittata, for extra depth of flavor. You can also add in dried herbs like Italian seasoning, or various spices, including curry powder, paprika, or even cayenne pepper for a bit of spice. And, of course, kosher salt and ground black pepper are a must to augment all the wonderful flavors. 
• Cooking spray or olive oil. Oil or nonstick cooking spray keeps the eggs and other ingredients from sticking to the pan.

Here’s all you have to do to make this easy frittata recipe:

1. Prep oven.
   Preheat the broiler with an oven rack 5 to 6 inches away from the top heating element. 
2. Cook vegetables.
   Coat the bottom of a 9 or 10-inch cast-iron skillet (or other oven-safe skillet) with olive oil spray and heat over medium heat. Add the onion and cook until starting to wilt. Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and soft. Reduce heat to medium-low and stir in the spinach, a handful at a time. Cook, stirring constantly, until the spinach wilts and the moisture is cooked off. 
3. Add herbs and egg whites.
   Sprinkle chopped herbs over the top of the vegetables; season with salt and pepper. Whisk together the egg whites and egg; pour egg mixture over top of vegetables in skillet. Cook until the egg is set on the bottom and starting to cook on the sides; they should still be slightly runny on top. 
4. Add cheese; broil to finish.
   Sprinkle with goat cheese. Place skillet under the broiler and cook until the egg is set and the frittata is lightly browned in places. 

Now that you know how to make a veggie frittata, here are some creative additions and variations to my easy recipe:

• Whisk a teaspoon of Dijon mustard into the egg whites.
• Add/substitute different veggies – zucchini, kale, red bell pepper, cooked sweet potatoes, broccoli, cauliflower, red onion, green onions, garlic, or shallots.
• Use another type of cheese – feta, mozzarella, Cheddar, Monterey Jack, Parmesan, cream cheese, etc. 

Feel free to experiment with different combinations of vegetables, cheeses, and seasonings to create your own unique frittata creations. Here are a few suggestions:

• Mediterranean: Use roasted red peppers, sun-dried tomatoes, feta cheese, and fresh herbs like basil and oregano.
• Mexican: Add some diced tomato, black beans, corn, jalapeno, and shredded cheddar cheese for a spicy twist.
• Italian: Incorporate ingredients like diced tomatoes, mozzarella cheese, fresh basil, and sliced olives.
• Asian-Inspired: Use ingredients like thinly sliced bell peppers, snap or snow peas, mushrooms, and a drizzle of soy sauce.

Let the frittata cool in the pan for 2 to 3 minutes before cutting into wedges and placing on individual plates. I like to serve this delicious vegetable frittata with Homemade Drop Biscuits or toasted English muffins, fresh fruit, and turkey sausage. Serve tzatziki sauce on the side. When serving as a brunch or lunch dish, add a Tomato Salad, Corn and Prosciutto Salad, or mixed green salad with Dijon Vinaigrette.

In terms of optional garnishes, sprinkle the top with chopped fresh herbs or seeded and chopped cherry tomatoes.