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4 from 1 vote

Super Greens Veggie and Tomato Frittata

This Super Greens Veggie and Tomato Frittata boasts flavor and nutrition, making it a great addition to your Sunday Brunch menu!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast/Brunch
Cuisine: Italian
Keyword: frittata, sun-dried tomatoes, veggie frittata
Servings: 8 slices
Calories: 151kcal
Author: Kaylee Pauley


  • 2 cups shredded organic yukon gold potatoes
  • 1 cup lite shredded mozzarella cheese divided
  • 3 patties Dr. Praeger’s Super Greens Veggie Patties thawed
  • 2 garlic cloves minced
  • 1 cup grape tomatoes quartered
  • 4 eggs
  • ¼ cup almond milk
  • pinch smoked paprika
  • pinch ground black pepper


  • Preheat oven to 375.
  • Shred yukon gold potatoes, then spray 9-inch pie plate with coconut oil cooking spray and add shredded potatoes to bottom of pie plate. Press down firmly onto bottom and up on sides.
  • Sprinkle with smoked paprika and ground black pepper, then bake for 10 minutes.
  • While potato crust bakes, add thawed Dr. Praeger’s Super Green Veggie patties to medium bowl, along with quartered cherry tomatoes, and minced garlic cloves. Stir with fork until well combined.
  • Remove baked potatoe crust from oven after ten minutes, add 1/2 cup shredded mozzarella cheese to bottom, then top with Super Green and tomato mixture.
  • In a separate mixing bowl, whisk together eggs, almond milk, smoked paprika and pepper until thoroughly combined.
  • Pour over super greens and tomato mixture, then top with remaining 1/2 cup mozzarella.
  • Bake for 30 to 35 minutes, or until top is golden brown. Let cook 5-10 minutes, then serve.


Serving: 1g | Calories: 151kcal | Protein: 7g | Fat: 7.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.2g | Cholesterol: 112mg | Sodium: 228mg | Fiber: 1.1g | Sugar: 1.1g