A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
1 10-inch frittata
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.

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  • Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.

  • Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Cook's Notes:

If you are serving those with heartier appetites, increase the eggs to 3 whole and 3 whites.

This can be made with almost any combination of whole eggs, whites, Egg Beaters(R), etc., but if using whites only, I'd recommend adding some fresh chopped herbs for more flavor.

If using cast-iron pan, make sure it is well-seasoned or the frittata may not flip easily.

You could cook it uncovered in the oven instead of flipping it, which is a traditional frittata cooking style.

Good quality olives and feta add a lot to the taste of this dish, so splurge if you can!

Nutrition Facts

289 calories; protein 16.6g 33% DV; carbohydrates 10.8g 4% DV; fat 20.6g 32% DV; cholesterol 215.3mg 72% DV; sodium 626.6mg 25% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2015
A very good and healthy breakfast! The times and temps the submitter gave in the recipe are spot on too. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2015
A very good and healthy breakfast! The times and temps the submitter gave in the recipe are spot on too. Read More
(2)
Rating: 4 stars
06/28/2014
This made a tasty and quick summer dinner with sourdough toast and a spinach salad. I used 3 eggs with 3 whites a whole cup of broccoli green onions instead of the sweet onion and not quite as much feta as called for in the recipe. Read More
(1)
Rating: 4 stars
07/25/2019
I measured for a 10 pan. Very hard to flip! Cut in into four pieces and turned it that way to finish cooking. Tasted good. Read More
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Rating: 4 stars
02/10/2017
Very nice I've made it twice first one I put in smoked bacon bits and second ham. Yum Read More