Garden Veggie Frittata: A 150-Calorie Delight
If you’re in search of a delicious and healthy breakfast or brunch option, look no further than the Garden Veggie Frittata: A 150-Calorie Delight. This vibrant dish is not only light and fluffy but also packed with fresh vegetables, making it a guilt-free indulgence for any occasion. With its ease of preparation and versatility, this frittata can be customized to suit your pantry staples or personal taste preferences. Whether you’re preparing it for a busy weekday morning or enjoying it with family on the weekend, this delightful frittata is sure to impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or plant-based alternative)
- 1/4 cup grated Parmesan cheese (or dairy-free substitute)
- 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 black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper until combined.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and bell peppers for about 5 minutes until softened.
- Add zucchini and mushrooms; cook for an additional 5–7 minutes until tender.
- Stir in the spinach until wilted.
- Pour the egg mixture over the sautéed vegetables evenly.
- Transfer the skillet to the oven and bake for 15–20 minutes until set and golden around the edges.
- Let cool slightly before slicing into wedges.
Nutrition
- Serving Size: 1 slice (approximately 105g)
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg