Garden Veggie Frittata: A 150-Calorie Delight
If you’re in search of a quick and delightful breakfast option, the Garden Veggie Frittata: A 150-Calorie Delight is your answer! Bursting with vibrant seasonal vegetables, this frittata is not only nutritious but also easy to prepare. Perfect for busy weekdays or leisurely brunches with friends, this dish showcases the fresh flavors of garden veggies while keeping it light and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup chopped spinach
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and bell pepper until softened (about 5 minutes).
- Add zucchini and mushrooms; cook until tender (5-7 minutes). Stir in spinach until wilted.
- Pour the egg mixture over the sautéed vegetables.
- Bake for 15-20 minutes or until edges are golden and center is set.
- Allow to cool slightly before slicing into wedges.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 220mg