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Veggie Frittata

A frittata is just a quiche without a crust. Make it your way, using your favourite flavours!


2 tbsp (30 mL)olive oil
1onion, diced
1 cup (250 mL)assorted mushrooms, sliced
1 cup (250 mL)broccoli florets
1 cup (250 mL)cherry tomatoes, halved
8asparagus spears, woody ends removed, cut into 1-inch (2.5 cm) pieces
1 cup (250 mL)milk or cream
1 tsp (5 mL)onion powder
Salt and pepper
1 cup (250 mL)frozen hash brown potatoes (diced)
1 1/2 cups (375 mL)shredded mozzarella cheese

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# Eggs RequiredSmallMediumExtra Large
1 egg211
2 eggs322
3 eggs443
4 eggs653
5 eggs764
6 eggs875


Step 1
Preheat oven to 350°F (180°C).

Step 2
In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, for 2 minutes. Add mushrooms, broccoli, tomatoes, and asparagus; cook, stirring occasionally, until veggies are tender-crisp, about 5 minutes. Remove from heat.

Step 3
In a large bowl, whisk together eggs and milk until blended. Add onion powder and season with salt and pepper. Add vegetables, hash browns and cheese and stir to combine.

Step 4
Pour egg mixture into a greased 9-inch (23 cm) square baking pan. Bake, uncovered, until a knife inserted into the center comes out clean, 45 to 50 minutes.

Step 5
Let stand for 10 minutes before cutting.

Nutrition Facts

Fat:22 g
Saturated Fat:8 g
Trans Fat:0.1 g
Sodium:473 mg
Sugars:5 g
Protein:22 g
Fibre:3 g
Carbohydrate:18 g
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