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Garden Veggie Frittata

Eggs mixed with a variety of colorful vegetables and cheese, baked to perfection and topped with fresh herbs. An easy high protein breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 4
Calories 102 kcal

Ingredients

  • 1 teaspoon olive oil
  • cooking spray
  • ¾ cup broccoli florets cut into 1-inch pieces
  • 1 red bell pepper cut into ½ inch pieces
  • ¼ cup chopped red onion
  • 4 eggs
  • 4 egg whites
  • 1/3 cup shredded or diced cheddar cheese or cheese variety of your choice
  • fresh herbs for garnish such as chopped cilantro parsley or green onion
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees. Heat the oil in an 8-inch pan over medium-high heat.
  2. Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.
  3. Add the red pepper and cook for another 3 minutes or until the pepper has softened.
  4. Add the broccoli to the pan along with 1 tablespoon of water and cook, stirring occasionally, until broccoli is tender.
  5. Season the vegetables to taste with salt and pepper.
  6. Remove the vegetables from the pan and wipe the pan clean with a paper towel.
  7. Coat the pan with cooking spray.
  8. In a bowl whisk together the eggs and egg whites, season to taste with salt and pepper.
  9. Add the vegetables and cheese to the egg mixture and stir until combined.
  10. Pour the egg mixture into the pan and place in the oven.
  11. Bake for 15 minutes or until center is set. Garnish with fresh herbs, cut into wedges and serve.
Nutrition Facts
Garden Veggie Frittata
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 119mg 5%
Potassium 226mg 6%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 9g 18%
Vitamin A 25.5%
Vitamin C 64.5%
Calcium 3.3%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.