Vegetable Frittata Recipe

Hellmann’s is celebrating their 100th Birthday and they have released a variety of delicious and easy recipes,  from fish tacos to crepes and cupcakes!  Today I am sharing my personal favourite from the bunch, a delicious and easy to make Vegetable Frittata.

Vegetable Frittata

Vegetable Frittata

Yield: 8 servings

This Vegetable Frittata recipe is a modern, nutritious and delicious alternative to some of the more traditional casseroles.


  • 1 tbsp (15 mL) vegetable oil
  • 1⁄2 medium-sized onion, chopped
  • 2 cups (500 mL) quartered small Cremini mushrooms
  • 12 cooked mini potatoes halved
  • 2 cups (500 mL) chopped fresh spinach
  • 6 eggs
  • 1⁄2 cup (125 mL) Hellmannʼs 1⁄2 the Fat
  • 1⁄2 cup (125 mL) grated fresh Parmesan cheese, divided
  • 1⁄2 tsp (2 mL) sea salt
  • 1⁄4 tsp (1 mL) fresh cracked pepper
  • 1 cup (250 mL) halved cherry tomatoes Chopped fresh parsley for garnish (optional)


1. Heat oven to 375F (190C)

2. In large oven-proof skillet, heat oil over medium high heat and cook onions until tender, about 5 minutes. Stir in mushrooms and cook until mushrooms are golden and liquid has been absorbed, about 8 minutes. Add potatoes and spinach and cook just until spinach is wilted. Remove from heat.

3. Meanwhile, in bowl, whisk together the eggs, mayonnaise, half of the Parmesan, salt, pepper until well blended. Pour egg mixture over onion mixture and top with tomatoes and remaining Parmesan.

4. Bake in the center of the oven until the eggs are set, puffed and golden, about 40 minutes. Let cool for 10 minutes and sprinkle with parsley before cutting into wedges.


Per serving: about 260 calories, Total Fat 12g (Sat. Fat 3g), Chol 170mg, Sodium 430mg, Total Carbohydrate 28g, Dietary Fiber 4g, Sugars 3g, Protein 11g, Vit A 20%, Vit C 50%, Calcium 15%, Iron 10%


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