The Stay At Home Chef · by Rachel Farnsworth
Veggie Frittata
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 23%
CARBS 4G9% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 15G70% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy skillet frittata loaded with broccoli, mushrooms, and bell peppers. Fluffy eggs and melted mozzarella make it filling and versatile.
mainitalianegg disheggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1/2 cup frozen broccoli florets (thawed)
- 1/2 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (or cheddar)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 23%
CARBS 4G9% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 15G70% OF CAL
6G SAT9G 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
- 15m
- Cook
- 20m
- Sodium
- 390mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 165mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.