Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spring Vegetable Frittata Recipe
    Lost? Site Map

    Spring Vegetable Frittata

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    MamaJ's Note:

    I got this recipe from Cooking at Home, from the Culinary Institute of America. I'm posting it for ZWT4. This is a classic recipe, makes an easy brunch or supper.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1/2 cup peas
    • 1/2 cup carrot, thinly sliced
    • 1/2 cup asparagus, sliced into 1 inch pieces
    • 4 slices bacon, diced
    • vegetable oil, if needed
    • 1 onion, diced
    • 8 eggs
    • salt and pepper


    1. 1
      Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
    2. 2
      Cook bacon in an ovenproof skillet over low heat until crisp.
    3. 3
      Remove with slotted spoon and place on paper towels to drain.
    4. 4
      Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
    5. 5
      Increase heat to medium/low and add the onion.
    6. 6
      Cook until transparent, stirring occasionally.
    7. 7
      Add vegetable mixture to onions and cook for another 10 minutes.
    8. 8
      Meanwhile, in another bowl, beat eggs and salt and pepper together.
    9. 9
      Pour over mixture in skillet and add bacon crumbles. Stir gently.
    10. 10
      Preheat broiler.
    11. 11
      Reduce heat and cover eggs. Cook until almost set.
    12. 12
      Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
    13. 13
      Remove from oven and cut into wedges.
    14. 14
      **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.

    Ratings & Reviews:

    • on August 18, 2008


      Very easy, Very Good. I made two of these for brunch. I had leftover veggies off the grill, yellow squash, zucchini, red pepper and mushrooms, so I cut up 1 1/2 cups of those. I used the leftover steak for one and made the other with browned pork sausage. I sprinkled a little mozzerella on top. They were so savory and delicious. I told the kids it was omelet pizza and they gobbled it up. I think this is a great base recipe and will be trying it often with different veggies and meats.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2008


      This was a delicious Fritatta recipe! I added a handful of left over chopped potatoes and scaled it down to serve 2 for a lovely brunch. Thanks for posting! :) Made for ZWT 4

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spring Vegetable Frittata

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 289.7
    Calories from Fat 182
    Total Fat 20.3 g
    Saturated Fat 6.5 g
    Cholesterol 438.4 mg
    Sodium 342.8 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 2.3 g
    Sugars 4.0 g
    Protein 17.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites