Veggie Frittata

Makes 4 servings (1 cup per serving)


  • 1 tbsp canola oil
  • ½ cup sliced mushrooms
  • ¼ cup finely chopped yellow onion
  • ¼ cup thinly sliced green onions
  • ½ cup diced red bell peppers
  • 8 large eggs
  • ¾ cup milk (2%)
  • 1 tsp Dijon mustard
  • ½ cup frozen peas


  1. Preheat oven to 400°F.
  2. Heat oil in an ovenproof fry pan over medium-high heat.
  3. Add mushrooms, onions, and peppers to pan. Cook, stirring, until moisture is almost evaporated from mushrooms, about 7 – 8 minutes.
  4. Meanwhile, in a bowl, combine eggs, milk and mustard. Whisk until slightly foamy.
  5. Pour mixture into pan and stir until well combined.
  6. Remove from heat and stir in peas.
  7. Carefully transfer pan to the oven and cook until set, about 10 minutes.
  8. Serve and enjoy!

*Meal prep tip: Once fully cooled, wrap individual portions of frittata with plastic wrap and freeze for up to three months. To re-heat, thaw in the refrigerator overnight and bake at 350°F until heated through, about 10 minutes.

Nutritional analysis per serving: 221 calories, 14 g fat, 14 g protein, 9 g carbohydrate (7 g available carbohydrate), 2 g fibre, 178 mg sodium

My Viva Plan Servings: 2 proteins, 1 vegetable, 1 fat