Eggs-traordinary Vegetable Frittata

When you look at a small frittata do you think of it as an open-face omelette? Well, maybe that’s just me, and it does depend on how thick the frittata is. Some frittatas I make can be a deep-dish variety (two inches thick), so they are more pie or quiche-like. 

Where was I going with this? Putting a title or name to the recipe defines how one perceives the outcome of the cooked ingredients, almost no matter how the ingredients are combined and cooked. If I had flipped the frittata in thirds and presented it as a tomato and green bean omelet, that is what your eyes would tell you it is. (As it turned out, the photos don’t reveal a beautiful frittata, so maybe I should have flipped it into an omelette.)

Several years ago I made a frittata with similar ingredients. I began thinking about the parallels and differences between stratas, frittatas, and quiches. To read this post and learn more about these distinct egg dishes click HERE. So with the same (or very similar ingredients), this recipe could have turned out as an omelette, strata, frittata, or quiche.

The recipe posted here is great to use when you have an abundance of tomatoes and green beans to use. I like Campari tomatoes, they are a sweet tomato and add a lot of flavor, although you could use just about any variety of tomato. Feel free to mix it up with vegetable substitutions, just keep in mind the liquid content of that vegetable so the frittata doesn’t become too watery.


Serves 2

Tomato & Green Bean Frittata

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  • 2 slices turkey bacon, chopped
  • 3 egg whites
  • 1/2 cup cottage cheese
  • 1/4 cup cheddar cheese, shredded
  • 1 slice provalone, torn into pieces
  • 1/4 cup walla walla onion
  • 1/2 cup green beans, cooked
  • 5 Compari tomatoes, sliced
  • 1 clove garlic, sliced or minced
  • Salt and pepper to taste
  • Dash of garlic blend (powder or salt)
  • Drizzle of olive oil


  1. Drizzle olive oil in frypan and add bacon. Cook to slightly crisp and add onions. Cook until onions are translucent.
  2. Add tomatoes, green beans, and garlic to the bacon and onions. Cook to warm vegetables through.
  3. Mix egg whites with cottage cheese and add to the frypan with vegetables. Top with cheeses.
  4. Put a lid on the pan and cook on medium for 5-7 minutes checking the bottom of the frittata.
  5. Remove from the pan, cut into portions and serve.


Calories: 209 cal
Carbohydrates: 19 g
Fat: 7 g
Sodium: 545 g
Cholesterol: 20 g
Protein: 19 g
Fiber: 5 g

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