Garden Veggie Frittata: A 150-Calorie Delight
Start your day with the vibrant Garden Veggie Frittata: A 150-Calorie Delight! This colorful dish is bursting with fresh vegetables and offers a nutritious, satisfying meal that can be enjoyed any time of the day. Its versatility allows you to customize it based on your preferences or what you have on hand. Quick to prepare and easy to clean up, this frittata is perfect for busy weekdays or leisurely family brunches. With just a few simple ingredients and minimal cooking time, you can whip up a delicious meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or plant-based alternative)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free option)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup chopped spinach
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and bell pepper for about 5 minutes until softened.
- Add zucchini and mushrooms; cook for another 5-7 minutes until tender.
- Stir in spinach until wilted.
- Pour the egg mixture evenly over the sautéed vegetables.
- Bake in the preheated oven for 15-20 minutes until set and lightly golden around the edges.
- Allow to cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg