CSU Cooks: Seasonal Vegetable Frittata

Start your day with an antioxidant-rich breakfast. Try dark leafy greens in the winter and fresh tomatoes and zucchini in the summer. The flavors of this recipe can always change depending on what vegetables are in season!

Serving size: 1/4 frittata


• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 4 oz. unpeeled potatoes (about 1 small potato), sliced thin• 1 shallot, nely chopped
• 1⁄4 teaspoon sea salt
• Black pepper, to taste
• 4 oz. (1/2 cup) seasonal vegetables cut into 1/2 inch pieces• 5 large eggs, beaten well
• 2 tablespoons goat or feta cheese, crumbled
• Small bunch of chives, chopped


  1. Heat olive oil in a 12-inch ovenproof skillet over medium heat andpreheat the oven to broil.
    (For a thicker frittata use a smaller skillet.)
  2. Add the onions, potatoes, and half of the shallots. Sprinkle in 1⁄4teaspoon of salt and black pepper to taste. Cover and cook untilthe potatoes are fork tender. Add the rest of the vegetables andremaining shallots and cook until soft. Leave half of the vegetablemixture in the skillet, put the other half in a bowl and set aside.
  3. Pour the beaten eggs into the skillet with the vegetables. Cover andcook until the eggs are cooked through.
  4. When eggs are cooked, add the remaining shallots and remaining half of the vegetable mixture on top. Sprinkle on cheese andremove the skillet from the heat.
  5. Place the skillet under a broiler for just a couple of minutes. Monitor closely, when the frittata is pu ed up and set, it is done.
  6. Remove from broiler and sprinkle on chives. Serve and enjoy.

Nutrition Information / Amount per serving:

  • Calories 200
  • Total fat 10.5 g
  • Saturated fat 3.0 g
  • Cholesterol 235 mg
  • Sugar 2.5 g

• Protein 11 g
• Total Carbohydrates 16 g • Dietary Fiber 3.0 g
• Sodium 299 mg
• Added Sugars 0 g

To learn more about nutrition, recipes, and what we do at the Kendall Reagan Nutrition Center,

visit nutritioncenter.colostate.edu

Kendall Reagan Nutrition Center