Vegetable Frittata

Each week, I try to make a few vegetarian meals – it’s both eco-friendly and waistline-friendly.  In the past, I have made frittatas with ham, but this week I had a nice selection of my favorite veggies on hand, so I decided to make a meat-free frittata for dinner.  I enjoy eggs for dinner once in a while.

Before I started to prepare dinner, I took a quick stroll through the yard to check on the vegetable garden.  Our yard backs up to a small stream with a small wooded area on the other side.  If you’re thinking that sounds quiet and peaceful, you are correct.  However, as a result, we have a bit of a problem with groundhogs.  Last week when we got home from vacation, I noticed that quite a few of my flowers and vegetables had been eaten while we were gone.  The little buggers figured out how to squeeze through my fence!  Amazingly enough, they don’t seem to enjoy eating herbs.

As I was walking through the yard, I noticed that my mini-basil bush had tripled in size.  I also had quite a bit of thyme.  So, I decided to pick some fresh herbs to add to my frittata. I absolutely love being able to go out to the garden and pick herbs for dinner.  Hopefully I will actually get to pick some veggies this year.  I have stepped up the groundhog prevention measures so my fingers are crossed!

Now, back to the frittata. As I mentioned before, I had some of my favorite veggies on hand, so those are the ones that I used. The recipe is pretty adaptable, though, so pick the vegetables that you like best and give it a try!  I also had some Boursin cheese left over from my Black and Boursin burgers, so I mixed that in with the eggs instead of using shredded cheese.  You can pretty much use whatever you want – if you do use a milder cheese, such as a mild cheddar or monterey jack, you may want to use a bit more.  Again, just use what you have – it will be fine!

Ingredients (i.e. what I used)

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1/2 cup diced baby portobello mushrooms
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons Boursin cheese, crumbled with a fork + additional to sprinkle on top
  • 4 tomato slices
  • Handful each of basil and thyme, chopped


Spray a small nonstick skillet (about 9-10 inches in diameter) with cooking spray. Add the vegetables and saute over medium heat for 3-4 minutes until tender.

Meanwhile, whisk together the eggs, egg whites, and 2 tablespoons of Boursin cheese in a small bowl.  Once the vegetables are tender, reduce the heat to medium-low and add the egg mixture.  Quickly stir to combine the ingredients, cover, and allow to cook for 5 minutes.

Uncover and arrange the tomato slices on top of the partially cooked egg mixture in the skillet.  Sprinkle with chopped herbs and some additional Boursin crumbles.  Place under the broiler for an additional 5 minutes until the top of the frittata is set.

This frittata was a perfect size for my husband and I for dinner. If served with other items for brunch, it would probably serve four.

11 Responses to Vegetable Frittata

  1. Veggie frittata. I like it. It’s so neat that you can just go to you back yard and pick out some herbs. Beats going to the market and pay 3 bucks for a tiny bunch.

  2. We too eat vegetarian (about 3 times per week) in our house. We started this about 3 years ago when my daughter became a vegetarian… Glad to hear the groundhogs have spared your herbs; they look beautiful! Thanks for sharing your frittata recipe.

  3. That frittata looks really good! I like the idea of topping it with the sliced tomatoes which would get nice and roasted and tasty!