Cheese and Veggie Frittatas


  • 6 large eggs
  • 2 tablespoons of whole wheat flour
  • 1 teaspoon of baking powder
  • ¼ teaspoon of black pepper
  • 1 medium onion, chopped into 1in pieces
  • 1 cup fresh spinach chopped
  • 1 cup of bell pepper chopped
  • 1 cup of sliced mushrooms
  • 1 clove of garlic minced
  • 2 tablespoons of finely chopped fresh basil or 2 teaspoons of dried basil
  • One-third of a cup of part-skim mozzarella cheese
  • cooking spray



Today I’m going to show you how the humble and versatile egg can be whipped up into a hearty family meal all in one skillet. This cheese and vegetable frittata can be enjoyed for breakfast, lunch, or dinner so let’s get to it. I have my oven preheated to 350 degrees as we will start out cooking this frittata on the stove and then end it in the oven. We are starting with 6 large eggs. Now I’m just going to whisk these eggs together. Then I’m going to add two tablespoons of whole wheat flour, one teaspoon of baking powder and a quarter teaspoon of black pepper. I’ll then whisk this all together and you can just leave the eggs there for a minute and go over to the stove where I have a 3have a very heavy skillet with an oven proof handle. Be sure to coat this with cooking spray before heating. I’ll put that on medium heat. Next, I’ll add in one medium onion that I chopped into one-inch pieces. I’m just going to give that a little stir and cook it until the onion starts to get soft which will take about 5 minutes. So it’s been 5 minutes and our onion is really looking good now, Now it’s time to add in some more vegetables. I have one cup of chopped fresh spinach that I’ll add in and then one cup of chopped up bell pepper. The last vegetable I’ll add is one cup of sliced mushrooms and once I’ve added that I’ll give the whole thing a stir again. So when the vegetables have been cooking for about three minutes you’ll want to add in 1 clove of minced garlic and two tablespoons of finely chopped fresh basil. Stir this up pretty often and let it cook for about 1 minute. Now it’s time to add in our egg mixture. So I’m just going to gently pour that in and then stir it very gently so that the eggs and the vegetable can mix in altogether. I then just like to let that set and cook for 5-6 minutes until the egg mixture has set on the bottom and it begins to set on the top. Once your frittata is at this stage you’ll want to sprinkle on one-third of a cup of part skim mozzarella cheese on top of the eggs 4evenly and then take the back of you spoon and lightly press down the cheese so that it doesn’t burn when we get it into the oven. Our Frittata is now ready for the oven. Bake it for about 3-4 minutes until the eggs are golden and fluffy. The internal temperature should be at least 160 degrees. Take your frittatas out of the oven but beware because it will be difficult waiting until they cool to taste them when they look and smell so incredible.