Recipes: Breakfasts

1 Star2 Stars3 Stars4 Stars5 Stars
12 votes, average: 2.75 out of 5
Loading ... Loading ...
Bookmark and Share

Organic Mama Veggie Frittata


  • 1 tsp. Organic Valley® European Style Cultured Butter
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 cups spinach leaves, torn
  • 9 Organic Valley® Grade A Large Brown Eggs or 2 1/4 cups of Organic Valley® Egg Whites
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 cup tomatoes, chopped
  • 1/4 tsp. paprika
  • 1 Tbsp. fresh basil, chopped
  • 1/2 cup Organic Valley® Feta Cheese


  1. Preheat oven to 400° F.
  2. Wash and tear spinach; chop and shred all other veggies.
  3. Whisk eggs, sea salt, pepper and paprika in a medium bowl to blend.
  4. Grease the inside of a 9″ baking pan with butter.
  5. Add prepared vegetables and egg mixture, stir gently to combine.
  6. Bake at 400° F for 35 minutes or until fluffy, golden and set in the middle.
  7. Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.

Servings: 6

Nutritional information per serving with eggs/with egg whites: Calories 200/155, Fat 14/9g, Protein 14/13g, Carbohydrate 6/6g, Fiber 2/2g, Cholesterol 320/105mg, Sodium 837/812mg.

One Comment for “Organic Mama Veggie Frittata”

  • Gail BertranNo Gravatar

    Wow, this recipe sounds great. It seems like most of the recipes out there these days have some exotic ingredient that just doesn’t work for us but this one sounds great. I think I am going to make it for dinner tonight!

Leave your comments