Veggie Frittata Recipe
I love a good frittata. More often than not, however, there is a lot more egg than vegetables, or other ingredients for that matter. In the spirit of making a healthier version, I offer the following 6 serving veggie frittata.
Servings: 6 Servings
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Ingredients
- non-stick cooking spray
- 1/2 onion, sliced (I used a red onion)
- 3 to 4 cups mixed vegetables (I used asparagus & artichokes)
- 5 eggs
- 1/4 cup goat cheese
- salt & pepper
Directions
- 1. Spray a 10 or 12 inch non-stick skillet with cooking spray and place over medium heat.
- 2. Add onion, cook until soft-about 3 minutes. Add vegetables and raise heat to medium-high. Cook, and stir occasionally until vegetables are tender-about 10 minutes.
- 3. In a bowl, beat eggs, season with salt & pepper, and add cheese.
- 4. Turn stove to low-medium and pour eggs into skillet and swirl to make sure they are distributed evenly.
- 5. Cook, undisturbed, until eggs are set-about 10 minutes.
- 6. Place under broiler for a minute or two to brown slightly.
- 7. Remove from pan & cut into 6 wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 58 | 34% |
| Total Fat 6.45g | 8% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 153mg | 6% |
| Potassium 356mg | 10% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.72g | 0% |
| Protein 11.12g | 18% |
