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Vegetable Frittata

Spinach, mushroom and onion frittata in cast iron skillet cut into slices with a slice on plate with forkGetty Images stock
Cook Time:
15 mins

Chef notes

This Spanish-Italian dish is so versatile: It makes a great brunch or you can cook it up for dinner and serve it with salad — and take leftovers for lunch the following day. No matter when you eat it, it’s nutritious, filling, and flavorful.


  • 2 large eggs
  • 4 large egg whites
  • 1/4 cup Parmesan cheese
  • 1 teaspoon ground turmeric
  • 1/2 cup orange bell pepper, seeded and chopped
  • 1/2 cup red onion, chopped
  • 1 teaspoon fresh garlic, minced
  • 1/2 teaspoon olive oil
  • 2 cups spinach, washed and torn or chopped
  • Sea salt and pepper, to taste



Whisk the eggs and egg whites in a medium-size bowl.


Add the Parmesan, turmeric, bell pepper, red onion, and garlic; mix lightly.


Heat the olive oil in nonstick pan over medium heat and add the egg mixture. Then, add the spinach leaves on top of the egg mixture.


When the frittata is partially cooked (the perimeter of the eggs can be easily lifted with a spatula), place a plate on top of the egg mixture and flip the pan. Then, slide the opposite side of the mixture back into the pan to cook further until the egg mixture has solidified.


Season to taste with salt and pepper and cut into four equal wedges.

Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—FattyLiver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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