How to Make 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.
20 min prep time
4servings
2 slices
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F.
- 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.
- Add bell pepper, onion and spinach and sauté until vegetables are softened and liquid is evaporated.
- 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.
- 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.
Nutrition facts
4 Servings
-
Serving Size
2 slices
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
1.3g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
95mg
32% -
Sodium
420mg
18% -
Total Carbohydrate
9g
3%-
Dietary Fiber
2g
7% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
11g
-
Potassium
550mg
12%
Ingredients
olive oil
1 tbsp
white (button) mushrooms (diced)
8 oz
medium red bell pepper (seeded and diced)
1
small onion (diced)
1
spinach
3 cup
eggs
2
egg whites
5
skim milk
1/4 cup
salt (optional)
1/2 tsp
black pepper
1/2 tsp
cayenne pepper
1/4 tsp
fresh basil (chopped)
1 tbsp