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Jan 03

Vegetable Feta Frittata

Vegetable Feta Frittata on a plate

This healthy Vegetable Feta Frittata is a fresh, flavorful, low-carb breakfast! I love how easily this comes together and how good it tastes using simple ingredients! I made this for my sister when she was in town last week and we both loved it. She mentioned it would be a great way to get even vegetable skeptics to eat veggies for breakfast because it’s so tasty! This frittata contains zucchini, broccoli, and spinach and is flavored with chives, thyme, and salty Feta cheese. If you’re looking for ways to eat more vegetables, I highly recommend this recipe! The veggies are all cut up small (the zucchini is shredded and basically blends right into the eggs), so while the flavors of the veggies shine, you never feel like you have a mouth full of vegetables. Plus, a slice of this Vegetable Feta Frittata is just 157 calories or between 2-5 WW PersonalPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Vegetable Feta Frittata in the pan

I chose some of my favorite vegetables for this Vegetable Feta Frittata and I definitely suggest making it this way, because it’s delicious! However, this recipe is very versatile if you’re in the mood to change it up or use up some things you have on hand. Want to swap in some different veggies? Go ahead! I think mushrooms, peppers, corn or asparagus would all be tasty. Looking to use a different cheese? Feel free to swap the Feta for shredded cheddar or crumbled goat cheese. I do recommend trying this as written first, but feel free to make it your own!

If you’ve never cooked a frittata before, don’t be intimidated! It sounds a little fancy but it really couldn’t be easier. Just cook the mix-ins, combine them with the eggs and dairy on the stovetop for a few minutes and then transfer to the oven to finish. Voila! All you need is a pan that can go from stovetop to oven. I use an enameled cast iron sauté pan, but a cast iron skillet or even a Dutch oven will work. If you end up addicted to frittatas after making this Vegetable Feta one (you probably will), make sure to check out my Butternut Squash Autumn Frittata, Corn and Zucchini Summer Frittata, and Sausage Apple Cheddar Frittata!

Vegetable Feta Frittata on a plate with toast

Looking for more tasty, lightened up breakfast recipes? Check out my Bacon Broccoli Quiche, Sheet Pan Blueberry Pancakes, Turkey Sausage Breakfast Burritos, Chocolate Mocha Baked Oatmeal Singles, Turkey Sausage Mini Frittatas, Morning Glory Muffins, Ultimate Tater Tot Breakfast Casserole, Sausage and Pepper Egg Bake, Ham and Cheese Hash Brown Quiche, Pear Gingerbread Baked Oatmeal Singles, Bubble Up Breakfast Casserole, Strawberry Banana Baked Oatmeal Singles, Hummus and Feta Omelet, Mini Dutch Baby Pancakes, Sausage Egg and Cheese Hash Brown Cups and many more in the breakfast category of my recipe index!

Vegetable Feta Frittata on a plate
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5 from 1 vote
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Vegetable Feta Frittata

This healthy Vegetable Feta Frittata is a fresh, flavorful, low-carb breakfast!


  • 2 teaspoons olive oil
  • 2 cups small chopped broccoli florets
  • 1 cup shredded zucchini
  • 2 cups chopped fresh spinach
  • 8 large eggs
  • cup nonfat plain Greek yogurt
  • 1 tablespoons diced fresh chives
  • ¾ teaspoon salt, (plus a sprinkle more for the vegetables)
  • ¼ teaspoon black pepper, (plus a sprinkle more for the vegetables)
  • ½ teaspoon dried thyme
  • 2 oz crumbled Feta cheese


  • Pre-heat your oven to 350 degrees Fahrenheit.
  • Bring the oil to medium heat in an 8”-10” oven-safe skillet over medium heat. Add the broccoli and zucchini and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for about 4 minutes until the broccoli is bright green and tender*. Add the chopped spinach and stir together. Continue to cook for an additional 2 minutes until wilted.
  • *While the vegetables are cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, chives, salt, black pepper, thyme and Feta and stir together until mixed.
  • When the vegetables are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked. Transfer the skillet into the oven and cook for 15-20 minutes until the center is set. Let cool for 5 minutes, then slice into 6 slices and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per slice:
157 calories, 5 g carbs, 2 g sugars, 9 g fat, 3 g saturated fat, 13 g protein, 1 g fiber, 236 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
4 per slice (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

5 comments on “Vegetable Feta Frittata”

  1. What are the blue points, please?

    • Hi Cynthia, With the change in WW programs, I no longer have a way to calculate the SmartPoints for my recipes moving forward. I did keep the SPs listed on all 700+ recipes I had on my site before the change! From now on I’m only able to list PersonalPoints, nutrition info, and the old PointsPlus plan.

  2. Do you think using regular yogurt, rather than greek yogurt, would change the results significantly?

    I am loving your recipes!!

    • Nope, I’m sure that would be just fine. I use Greek because that’s what I usually have on hand, but regular yogurt will work!

  3. I made this yesterday. I had most ingredients already except for spinach (so I left it out). I used fat free feta for even fewer personal points (0 for me). It’s very tasty and I have breakfast for several days.5 stars

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