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Breakfast Recipes

Our Veggie Frittata Recipe Wows for Only 89¢ a Serving

Convenient canned potatoes, frozen peas and broccoli spears make this dish super-easy to whip up

Indulge this weekend with a savory breakfast treat — it’s easy with our veggie frittata recipe Studded with freezer-section peas and broccoli and canned sliced new potatoes, this protein-packed egg dish is colorful yet so convenient. The best part? It’s budget-friendly at only 89 cents per serving! Serve up a savory slice of this frittata at your next breakfast meal and watch guests ooh and aah in amazement. If you’ve tried it out, comment below to let us know!

Bonus tip: Finely chopping garlic for dishes like our frittata can be a hassle – the pieces tend to stick to the knife, so you have to constantly stop and wipe the blade. Next time, after giving the cloves a rough chop, sprinkle on a pinch of salt, then continue mincing. The granules will absorb some of the sticky juices, plus help break down the garlic, making the job easier. 

Related: This Veggie Ham Frittata Recipe Is a Hearty and Healthy Breakfast To Start the Day


4 servings

Total Time

Prep Time

Cook Time


  • ½ cup frozen peas, thawed
  • ½ of 1 (16 oz.) pkg. frozen broccoli spears, thawed
  • 2 (14.5 oz.) cans sliced new potatoes
  • 6 eggs
  • 2 Tbs. Dijon mustard
  • 2 cloves garlic, minced
  • ½ tsp. dried thyme


• Position broiler rack 4" from heat source. Heat broiler. Drain peas and broccoli, keeping them separate. Rinse and drain potatoes. Generously coat large ovenproof skillet with cooking spray.

• In large bowl, whisk together eggs, mustard, garlic, thyme and 1⁄4 tsp. pepper; with spoon, stir in potatoes and peas. Pour mixture into skillet. Arrange broccoli spears over top. Broil until just set in center, 8–10 min.


  • Calories: 238
  • Fat: 9 gram
  • Saturated Fat: 3 gram
  • Protein: 14 gram
  • Carbohydrate: 26 gram
  • Fiber: 6 gram
  • Cholesterol: 293 mg
  • Sugar: 2 gram
  • Sodium: 606 mg
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