Vegetable Frittata


  • 1 TBSP Olive Oil
  • 8 ounces Fresh Mushrooms, diced
  • 1 medium Bell Pepper, seeded and diced
  • 1 small Onion, diced
  • 3 cups Fresh Spinach
  • 2 Eggs
  • 5 Egg Whites
  • ¼ cup Milk
  • ½ tsp Salt
  • ½ tsp Ground Black Pepper
  • ¼ tsp Cayenne Pepper
  • 1 TBSP chopped Fresh Basil


  1. Preheat the oven to 350°.
  2. Add olive oil to an oven-safe, non-stick, sauté pan over medium high heat.
  3. Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.
  4. Add bell pepper, onion, and spinach. Sauté until vegetables are softened and liquid is evaporated.
  5. Whisk eggs, egg whites, milk, salt, pepper, cayenne pepper, and basil in a medium bowl. Pour mixture over vegetables and stir until eggs start to set.
  6. Smooth the top of the frittata with a spatula and put in oven to bake for 20 minutes or until eggs are set.
  7. Slide the frittata out of the pan onto a plate and slice into 8 pie slices.