Protein and veggie packed, with lots and lots of herbs so it smells just heavenly while baking, this herbed vegetable frittata makes a wonderful breakfast, lunch or light dinner.


Though it ended up being pretty different from her recipe, this was inspired by Kalyn’s Recipe for Zucchini Bake with Feta and Thyme (though I don’t follow the South Beach Diet, I just adore Kalyn’s recipes and blog!)

I am not usually a fan of using egg whites instead of whole eggs (hey, nature gave us the package as a whole, and I believe the nutrients from eggs are better absorbed as such). That being said, I had so many egg whites in my refrigerator (leftover from recipes where only yolks were needed) that I decided to go ahead and use them here.

I guess I could have made angel food cake or meringues or something but I just didn’t feel like going there…

You can certainly use whole eggs in the recipe, as I will next time I make this. You can also swap out the veggies I’ve suggested and use pretty much anything you like- I used what I’ve still got in my garden at this point, but you can substitute what is local and available to you.

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Leftovers are quite tasty straight out of the refrigerator; they can be reheated, as well.


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  1. 1

    Kalyn — September 30, 2009 @ 4:47 pm

    This sounds perfect to me; saving it for my monthly round-up! (And thanks for the nice shout-out for my blog too.)

  2. 2

    Meal Plan Kit: March 24-April 6 | Live Simply — March 23, 2014 @ 9:13 pm

    […] Herbed Vegetable Frittata […]