Veggie Frittata

Prep Time 10
Cook Time 25
Serves 1


  • 1 teaspoon extra virgin olive oil
  • 1/4 cup mushrooms, chopped
  • 1/2 cup baby spinach
  • 2 tablespoons tomatoes, finely diced
  • 1 large egg
  • 2 egg whites
  • 1/4 cup Guida’s Dairy milk
  • 1/4 Swiss cheese, freshly grated
  • Salt and pepper (optional)
  • Finely diced chives for garnish (optional)

Pair each serving with:

  • 8 ounce glass of Guida’s Dairy milk

How to

  • Preheat oven to 350 degrees.
  • Heat 1 teaspoon of extra virgin olive oil in a mini cast iron skillet (or small oven safe pan) over medium high heat.
  • Add the mushrooms and sauté until softened, for about 2 to 3 minutes.
  • Add the spinach and tomatoes and cook for another 2 to 3 minutes.
  • In a separate bowl, whisk together the egg plus egg whites, 1/4 cup milk, cheese and season with salt and pepper (optional).
  • Pour the egg mixture evenly into the skillet, over the vegetables.
  • Let sit, without stirring, until the edges begin to set, for about 2 to 3 minutes.  Then transfer the skillet to the oven and bake for about 15 to 20 minutes, or until golden brown.
  • Garnish with finely diced chives, if desired.
  • Serve with remaining 8-ounce glass of milk.