Breakfast · Lunch · Dinner
Vegetable Egg Frittata
Enjoy this delicious and healthy vegetable frittata for a nutritious breakfast or light meal.
Lower calorieLower fatLower carbHigh proteinVegetarianGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 183.2 kcal |
| Protein | 14.3 g |
| Carbohydrates | 9.5 g |
| Fat | 9.9 g |
| Fiber | 2.5 g |
| Sugar | 5.4 g |
| Saturated Fat | 3.2 g |
| Sodium | 191.1 mg |
| Cholesterol | 372 mg |
How to make it
- Vegetable Prep: Dice the bell peppers, zucchini, tomatoes, onions, and kale.
- Sauté Vegetables: In the prepared skillet, lightly sauté the onions until translucent.
- Add the bell peppers and zucchini, and cook until softened.
- Add the tomatoes and kale, and cook until kale wilts. Season with salt and black pepper.
- In a bowl, whisk together the eggs until well beaten. Season with salt and black pepper.
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Gently stir to distribute the vegetables evenly.
- Transfer the skillet to the preheated oven and bake for about 12-15 minutes, or until the frittata is set and the edges are lightly golden brown.
- Once cooked, carefully remove the skillet from the oven. Let the frittata cool for a few minutes before slicing into wedges. Serve hot and enjoy!
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