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Cheese and Vegetable Frittata with Fruit Salad

This Simple Cooking with Heart, Mediterranean recipe is a versatile, flavorful and heart-healthy meal for any time of day.


6 Servings

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Quick Tips

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Tip: You can also add broccoli, eggplant or zucchini, cut into ½ inch pieces to the vegetables you put in the frittata. Your children can help set out the ingredients, and depending on their age, help crack and whisk the eggs, cut the vegetables and shred the cheese.

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Tip: You can use fresh or frozen thawed mango, fresh or canned in its own juice pineapple, fresh or frozen peaches, nectarines or melons, depending on what is season or more easily available. When using canned fruit, choose fruit that’s packed in water, its own juice or light syrup (drain and rinse)

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Tip: For extra spice you can offer people paprika or dried red chili powder to add to their fruit salad. This can make the salad pretty spicy over time, so it’s best to add right before eating and that way leftovers don’t get too hot. This is particularly good with citrus fruits (oranges, grapefruit), mango and pineapple.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 194
Total Fat 7.8 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.3 g
Cholesterol 190 mg
Sodium 186 mg
Total Carbohydrate 23 g
Dietary Fiber 4 g
Sugars 15 g
Added Sugars 0.0 g
Protein 10 g
Dietary Exchanges
1 fruit, 1 vegetable, 1 1/2 lean meat, 1/2 fat

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