Garden Veggie Frittata: A 150-Calorie Delight
Indulge in the vibrant flavors of our Garden Veggie Frittata: A 150-Calorie Delight! This light and nutritious dish is an ideal way to enjoy a medley of fresh vegetables baked into fluffy eggs. Perfect for breakfast, brunch, or even a quick dinner, this frittata is not only easy to make but also customizable based on what you have in your kitchen. With just 15 minutes of prep time and packed with colorful veggies like bell peppers, zucchini, and spinach, this frittata will impress everyone at your table. Plus, it’s a fantastic meal prep option—simply slice and store for easy meals throughout the week!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 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 bowl, whisk together eggs, milk, Parmesan cheese, salt, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and bell peppers until softened.
- Add zucchini and mushrooms; cook until tender.
- Stir in spinach until wilted.
- Pour egg mixture over the vegetables evenly.
- Bake in the oven for 15-20 minutes until set and golden around the edges.
- Allow to cool slightly before slicing into wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg