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Quick Vegetable Frittata Recipe

Quick Vegetable Frittata

This quick frittata recipe features a colorful trio of vegetables -- onion, spinach and tomatoes flavored with balsamic vinegar

Prep Time
Total Time
3.3 of 5 (62 ratings) Review This Recipe | See All Reviews
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  • PAM® Original No-Stick Cooking Spray
  • 3/4 cup thinly sliced yellow onion
  • 3 cups chopped fresh spinach
  • 2 teaspoons finely chopped garlic
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon ground black pepper
  • 1 carton (16 oz each) Egg Beaters® Original

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Quick Vegetable Frittata

Egg Beaters
Shell Eggs

Nutrition Information

Total Fat
Serving Size: 4 servings (1 wedge each)
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  1. Spray 10-inch ovenproof nonstick saute pan with cooking spray; heat over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add spinach and garlic; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes, vinegar and pepper.
  2. Pour Egg Beaters evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beaters to run beneath. Repeat two times. Reduce heat to medium; cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
  3. Uncover; place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.

Cook's Tip

To cook frittata completely on stove-top, pour Egg Beaters over spinach mixture; reduce heat to medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath in several places. Cover; continue cooking 4 minutes or until set.
Nutrition Information close
Amount per Serving
Calories 105  
  % Daily Value*
Total fat 1 g 1%
Saturated fat 0 g 1%
Cholesterol 0 MG 0%
Sodium 354 MG 15%
Carbohydrate 9 g 3%
Dietary fiber 2 g 8%
Sugars 4 g
Protein 14 g
Vitamin A   68%
Vitamin C   18%
Calcium   5%
Iron   18%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
13 Reviews for Quick Vegetable Frittata
I make a version of this same recipe and put it in the oven for 15-17 minutes. I drain the tomatoes if I'm using canned. Turns out perfect every time!
Apr 09, 2015
I added sausages to it and it turned out really tasty
Mar 11, 2014
YUM! I had to substitute stewed tomatoes, which I drained well and then chopped. I cooked this on the stovetop (see recipe) for 9 minutes untouched, then pulled the frittata away from the sides of the pan three or four times (about 4 more minutes. Delicious!
Ann R,
Feb 04, 2014
My whole family loved this! I added mushrooms, cauliflower & broccoli with extra onion & garlic. We topped it off with salsa, fresh tomatoes & avocado. I really liked the balsamic vinegar twist.
Jan 04, 2014
I have made this frittata 4 or 5 times for my family and guests, and it is delicious every time. I used balsamic vinegar the first time, and thereafter used red wine vinegar -- but a scant tablespoon is all that is required. Takes on somewhat of a southwestern taste, and always well received and delicious! Love this recipe and am now downloading others from this website.
breakfast lover,
Dec 09, 2013
I thought it was great! My husband isn't a fan of spinach and tomatoes in egg dishes, but he gave this a try and enjoyed it. I substituted one large fresh tomato rather than canned tomatoes. We also added 6 ounces of salmon. Yum! I topped my portion with a little avocado and my husband topped his with a little green chile sauce. We enjoyed it with or without our extra toppings.
Mar 18, 2012

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