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Vegetable Frittata

6 servings


1 tablespoon olive oil
2 medium-sized red-skinned potatoes (about 9 oz) washed, sliced crosswise into 1/8" thick rounds
1 medium red onion, halved, thinly sliced
1 red bell pepper cut into 1/3"-wide strips
1 yellow bell pepper cut into 1/3"-wide strips
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon salt
16 oz egg substitute (equivalent to 8 eggs)
1 teaspoon dried dill weed
2 tablespoons minced fresh basil
1/2 teaspoon freshly ground black pepper
2 oz goat cheese, crumbled


  1. Preheat the oven to 350°.Spray a 10-12" round baking dish. Heat oil in a 12" nonstick skillet over medium-low heat.
  2. Add potatoes, onion, bell peppers, marjoram, rosemary, and salt. Cook 5 minutes, stirring occasionally.
  3. Cover and cook until potatoes are tender, stirring occasionally - about 15 minutes.
  4. Cool mixture in a skillet for 5 minutes. (Can be prepared ahead).
  5. Let stand at room temperature.
  6. Whisk eggs, dill, basil, and pepper in large bowl to blend. 
  7. Reserve several potato slices and bell pepper strips for garnish. Stir remaining vegetable mixture into egg mixture.
  8. Pour into the prepared baking dish. Arrange reserved vegetables on top in an attractive pattern. Sprinkle crumbled goat cheese on top.
  9. Bake for 20 minutes, or until set. Serve warm or at room temperature.


Total calories 166
Fat 5 g
Cholesterol 7 mg
Sodium 377 mg
Carbohydrate 15 g
Protein 13 g
Fiber 2.5 g
Calcium 53 mg

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