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!
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
- 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
Preheat the oven to 400 degrees. Heat the oil in an 8-inch pan over medium-high heat.
Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.
Add the red pepper and cook for another 3 minutes or until the pepper has softened.
Add the broccoli to the pan along with 1 tablespoon of water and cook, stirring occasionally, until broccoli is tender.
Season the vegetables to taste with salt and pepper.
Remove the vegetables from the pan and wipe the pan clean with a paper towel.
Coat the pan with cooking spray.
In a bowl whisk together the eggs and egg whites, season to taste with salt and pepper.
Add the vegetables and cheese to the egg mixture and stir until combined.
Pour the egg mixture into the pan and place in the oven.
Bake for 15 minutes or until center is set. Garnish with fresh herbs, cut into wedges and serve.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 102kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 119mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 53.2mg | Calcium: 33mg | Iron: 1mg