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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 (61 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
12 Reviews for Quick Vegetable Frittata
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
Outstanding recipe. I'm not sure why others had trouble cooking it until the eggs set, it turned out perfect for me...
Mar 15, 2012

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