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Egg White Frittata with Vegetables made in the breakfast sandwich maker. Served with a light salad.

Vegetable Frittata Recipe

Course: Breakfast and Brunch
Cuisine: American
Keyword: Quick breakfast
Difficulty: Easy
Number of Ingredients: 4
Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 7 minutes
Servings: 1
Calories: 144kcal
Author: Marilyn
The combination of artichokes, roasted peppers and ricotta makes this frittata taste like a decadent appetizer served on the Italian coast.
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  • 1 large egg
  • 3 tablespoon chopped, drained artichoke hearts, oil-packed or marinated
  • 1 roasted red bell pepper, chopped
  • 1 tablespoon ricotta cheese
  • Pinch salt optional
  • Nonstick cooking spray


  • Preheat breakfast sandwich maker.
  • In a small bowl, gently whisk egg. Stir in artichoke hearts, roasted peppers and cheese. Season with salt (if using).
  • Lower the cooking plate and both rings of sandwich maker. Lightly spray the cooking plate with cooking spray. Pour the egg mixture into the top ring.
  • Gently close the cover and cook for 3 to 4 minutes or until frittata is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the frittata. Serve immediately.


Ricotta is available in a range of fat options, from nonfat to whole milk.
Crumbled feta cheese is a nice alternative to ricotta in this recipe. Feta has a tarter and saltier taste, so you likely won’t want to add the pinch of salt.


Calories: 144kcal | Carbohydrates: 4g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 750mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 1mg