How to Make a Healthy Herbed Frittata
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How to Cook a Frittata With Herbs: A Step-by-Step Guide

This ‘crustless quiche’ can be a healthy, protein-packed meal. Everyday Health's staff nutritionist, Kelly Kennedy, RDN, shows how easy it is to make one.
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Published on March 22, 2023
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A frittata is a baked egg dish that, like a quiche, is usually packed with meat, potatoes, cheese, and vegetables, but without the quiche's pastry crust. It's a fantastic way to use up ingredients you already have on hand that might otherwise go to waste. As a bonus, a frittata can be whipped up quickly, for a perfect weeknight dinner.

The frittata gets its name from the Italian word “fritto” which means “fried,” but you won’t find frittatas on a traditional Italian menu, notes the National Post. Nonetheless, this delicious dish fits the basic tenets of the Mediterranean diet, and it's an excellent way to add more vegetables to your day, which most Americans fall short on, according to a past report.

Herb seasoning helps cut back on some salt and, therefore, sodium, in your dish without sacrificing flavor. This delicious frittata recipe features fresh mushrooms, tomatoes, and thyme, but you can substitute any veggies and herbs that you already have on hand for an equally delicious final product!

Mushroom, Tomato, and Herb Frittata
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Mushroom, Tomato, and Herb Frittata

Frittatas are the best weeknight dinner you’re not making yet. Eggs are a great, protein-packed base for tons of different healthy vegetables, so you can load them into this meat-free dish, which is equally delicious warm or chilled. Greek yogurt adds tang and a dose of protein and calcium (at 20 percent of the daily value per cup, per the USDA).

contains  Dairy, Eggs
4.5 out of 35 reviews

SERVES

2

CALORIES PER SERVING

240

AUTHOR

Kelly Kennedy, RDN

REVIEWED BY

Lynn Grieger, RDN, CDCES

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

35 min

Ingredients

1 tbsp extra-virgin olive oil
1 lb baby portobello mushrooms, sliced
8 large eggs
⅓ cup plain nonfat Greek yogurt
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp fresh thyme, finely chopped (plus more for garnish)
1 pinch crushed red pepper (optional)
1 pint cherry or grape tomatoes, sliced

Directions

1

Preheat oven to 400 degrees F. Place an ovenproof skillet over medium heat. Add olive oil and mushrooms and cook until mushrooms are browned and tender and liquid has evaporated, 10–12 minutes.

2

In a medium bowl, whisk together eggs, yogurt, salt, black pepper, thyme, and crushed red pepper (if using).

3

Pour egg mixture over mushrooms and stir gently to evenly distribute all ingredients. Transfer pan to preheated oven. Cook until eggs are fully set, 8–10 minutes. Remove from oven, top with tomatoes, and allow frittata to sit for 5 minutes before serving.

4

Garnish with additional fresh thyme and serve. Can be served hot or cold.

Nutrition Facts

Amount per serving

calories

240

total fat

4g

saturated fat

0g

protein

18g

carbohydrates

9g

fiber

2g

sugar

7g

added sugar

0g

sodium

744mg

Tips

Serve with a salad to complete your meal!

TAGS:

Dairy, Eggs, Anti-Inflammatory, Diabetes-Friendly, Heart-Healthy, Gluten-free, Dinner, Lunch, Mediterranean, Quick & Easy, Vegetarian

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Lynn Grieger, RDN, CDCES

Medical Reviewer

Lynn Grieger is a registered dietitian-nutritionist, certified diabetes care and education specialist, certified personal trainer, and certified health and wellness coach. She completed requirements to become a registered dietitian at Valparaiso University in 1987 and completed a dietetic internship at Ingalls Memorial Hospital in Harvey, Illinois, in 1988. 

Lynn brings her expertise in nutrition, exercise, and behavior change to her work in helping people reach their individual health and fitness goals. In addition to writing for Everyday Health, she has also written for websites and publications like Food and Health Communications, Today's Dietitian, iVillage.com, and Rodale Press. She has a passion for healthy, nutrient-dense, great-tasting food and for being outdoors as much as possible — she can often be found running or hiking, and has completed a marathon in every state.

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Kelly Kennedy, RDN, LDN

Author

Kelly Kennedy is a licensed dietitian-nutritionist with over 14 years of experience in digital media. She previously managed and oversaw nutrition content, recipe development, meal planning, and diet and nutrition coaching at Everyday Health. She developed and reviewed various meal plans, books, slideshows, and online tools, and oversaw the creation of more than 500 unique recipes. She received her bachelor's degree from the University of Massachusetts, Amherst, and a master's degree from the State University of New York College at Oneonta.

Kennedy enjoys anything that takes her outside, from gardening and playing in the yard with her kids to hiking and even feeding her pet chickens.

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