Naturally Ella · by Erin Alderson
Summer Vegetable Frittata
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 26%
CARBS 12G21% OF CAL
2G FIBER1G OTHER9G TOTAL SUGAR
FAT 14G57% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer vegetable frittata filled with corn, zucchini, and fresh herbs, finished with cheddar cheese. Tender and flavorful, this works for any meal of the day.
mainamericanegg disheggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sweet corn kernels (about 1 small ear)
- 1/2 cup diced zucchini
- 1/2 cup diced red peppers
- 1/2 cup minced red onion
- 1 tablespoon minced fresh chives
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 2 ounces sharp cheddar cheese (grated)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 26%
CARBS 12G21% OF CAL
2G FIBER1G OTHER9G TOTAL SUGAR
FAT 14G57% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 429mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.