Budget-Friendly Summer Vegetable Frittata

Budget-Friendly Summer Vegetable Frittata
Summary

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
Breakfast Budget Friendly Dinner Gluten-Free Lunch Vegetarian Low Sodium Lower Carb Veggie Rich Comfort Food Italian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 slices
  • Amount per serving Calories 130

  • Total Fat 6g
    • Saturated Fat 1.5g
  • Cholesterol 95mg
  • Sodium 135mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 11g
  • Potassium 550mg
Breakfast Budget Friendly Dinner Gluten-Free Lunch Vegetarian Low Sodium Lower Carb Veggie Rich Comfort Food Italian
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • mushrooms (diced)
    8 oz
  • medium red bell pepper (seeded and diced)
    1
  • small onion (diced)
    1
  • fresh spinach
    3 cups
  • eggs
    2
  • egg whites
    5
  • skim milk
    1/4 cups
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • cayenne pepper
    1/4 tsp
  • fresh basil (chopped)
    1 tbsp
Directions

Directions

  1. Preheat the oven to 350 degrees F.

  2. Add olive oil to an oven safe, non-stick, sauté pan over medium high heat.

  3. Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.

  4. Add bell pepper, onion and spinach and sauté until vegetables are softened and liquid is evaporated.

  5. 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.

  6. Smooth the top of the frittata with a spatula, and put in oven to bake for 20 minutes or until eggs are set.

  7. Slide the frittata out of the pan onto a plate and slice into 8 pie slices.

Reviews