Veggie Frittata

Although eggs are typically eaten at breakfast time, this protein and veggie-rich frittata is hearty enough to sit in as a lunch or dinner

Veggie Frittata
Print Recipe
Although eggs are typically eaten at breakfast time, this protein and veggie-rich frittata is hearty enough to sit in as a lunch or dinner. Serve with whole grain toast or an English muffin and you’ve got a balanced, nutrient-rich, satisfying meal.
Servings
2 servings
Servings
2 servings
Veggie Frittata
Print Recipe
Although eggs are typically eaten at breakfast time, this protein and veggie-rich frittata is hearty enough to sit in as a lunch or dinner. Serve with whole grain toast or an English muffin and you’ve got a balanced, nutrient-rich, satisfying meal.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. In a small cast iron or other oven-safe skillet, over medium-high heat, sauté onions, mushroom, tomatoes, and broccoli using olive oil cooking spray.
  2. In a medium-sized bowl, beat eggs, egg whites, and water until blended.
  3. Pour egg mixture over vegetables in pan, turn heat down to medium, and allow to cook for 1 to 2 minutes. Sprinkle the top with ¼ cup grated cheese (about 1 ounce).
  4. Transfer the pan to the oven and broil on high until cheese is browned and eggs are set (about 5 minutes).
Recipe Notes

CALORIES: 157 calories
FAT: 8g (3g saturated, 0g trans)
PROTEIN: 15g
FIBER: 1.5g fiber
CARBOHYDRATE: 23g
SODIUM: 305mg
CALCIUM: 17% DV calcium (170mg)

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