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Rosemary and Veggie Frittata

This easy vegetarian meal is so versatile.
Serve it warm for breakfast or dinner or pack it for lunch—it’s great cold.

Serves 6
Ready in 28 mins
Prep time 10 mins
Cooking time 18 mins
221 calories per serving


> 3 tsp olive oil divided
> 1 large russet potato, peeled and sliced
> 1 cup chopped red bell pepper
> 1 cup sliced white onion
> 2 tsp dried rosemary
> 2 cups chopped spinach
> 2 tsp minced garlic
> 7 large eggs
> 1/2 tsp black pepper
> 4 oz reduced-fat feta cheese, crumbled


Preheat broiler. Heat 1 tsp olive oil in a skillet and sauté potato, onion, bell pepper, and rosemary over medium heat for 10 min. Stir in spinach and garlic and sauté for 1 min. Remove from heat.
Beat eggs in a large bowl. Add black pepper, feta and sautéed vegetables. Wipe the skillet with paper towels and add the remaining 2 tsp oil. Pour in egg-vegetable mixture, and cook over medium heat for 4 min.
Transfer skillet to oven and broil for 3 min., or until frittata is set and top is puffy and browned. Slide frittata onto plate and cut into 6 wedges.


Source: Dana-Farber/Brigham and Women’s Cancer Center

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