Budget-Friendly Summer Vegetable Frittata
This frittata is a great way to get more veggies into your day and can be enjoyed for brunch or dinner. By using a combination of egg whites and whole eggs, you cut back on some of the saturated fat and cholesterol.
-
- Prep time
- 20 min
-
- Servings
- 4 Servings
-
- Serving size
-
2 slices
Ingredients
- olive oil
- 1 tbsp
- 1 tbsp
- white (button) mushrooms (diced)
- 8 oz
- 227 g
- medium red bell pepper (seeded and diced)
- 1
- 1
- small onion (diced)
- 1
- 1
- spinach
- 3 cup
- 3 cup
- eggs
- 2
- 2
- egg whites
- 5
- 5
- skim milk
- 1/4 cup
- 1/4 cup
- salt (optional)
- 1/2 tsp
- 1/2 tsp
- black pepper
- 1/2 tsp
- 1/2 tsp
- cayenne pepper
- 1/4 tsp
- 1/4 tsp
- fresh basil (chopped)
- 1 tbsp
- 1 tbsp
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Directions
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Preheat the oven to 350 degrees F.
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Add olive oil to an oven safe, non-stick, sauté pan over medium high heat.
-
Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.
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Add bell pepper, onion and spinach and sauté until vegetables are softened and liquid is evaporated.
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Whisk eggs, egg whites, milk, salt (optional), pepper, cayenne pepper and basil in a medium bowl. Pour over vegetables and stir until eggs start to set.
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Smooth the top of the frittata with a spatula, and put in oven to bake for 20 minutes or until eggs are set.
-
Slide the frittata out of the pan onto a plate and slice into 8 pie slices.