Summer Vegetable Frittata

Total Time
48 min
15 min
30 min



4 large

egg white(s)

4 large

fat free skim milk

2 Tbsp

table salt

¾ tsp

black pepper

¼ tsp

olive oil

2 tsp

uncooked red onion(s)

½ small, finely chopped

garlic clove(s)

1 medium clove(s), minced

uncooked bell pepper(s)

1 item(s), medium, red variety, diced

uncooked string beans

¼ pound(s), trimmed and cut into 1/4-inch pieces

fresh tomato(es)

1 small, chopped

frozen corn kernels

½ cup(s), fresh or frozen


1 Tbsp, finely chopped fresh


  1. Preheat oven to 375°F.
  2. Whisk together eggs, egg whites, milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in medium bowl.
  3. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
  4. Add bell pepper and green beans and cook, stirring occasionally, until softened, about 3 minutes. Add tomato, corn, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper and cook, stirring occasionally, about 2 minutes. Spread vegetables evenly in skillet.
  5. Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook until edges are set, about 4 minutes. Transfer skillet to oven and bake just until set in center, about 15 minutes.
  6. Sprinkle frittata with basil. Cut into 4 wedges.
  7. Per serving: 1 wedge

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