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Garden Veggie Frittata: A 150-Calorie Delight

Garden Veggie Frittata: A 150-Calorie Delight
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If you’re searching for a light, nutritious dish to elevate your breakfast or brunch, the Garden Veggie Frittata is the perfect choice! This delightful recipe combines fresh garden vegetables with eggs and cheese, resulting in a colorful dish that’s both satisfying and easy to prepare. At just 150 calories per serving, it’s an excellent option for busy mornings or casual gatherings. The versatility of this frittata means you can use whatever vegetables you have on hand, making it a great way to reduce food waste while enjoying a healthy meal. Whether you’re serving it warm at a brunch with friends or reheating slices for quick breakfasts throughout the week, this frittata is sure to impress.

Ingredients

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  • 6 large eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped spinach
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper until well combined.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add onions and bell peppers; sauté for about 5 minutes until softened.
  4. Add zucchini and mushrooms; cook for another 5-7 minutes until tender.
  5. Stir in spinach until wilted.
  6. Pour the egg mixture over the sautéed vegetables in the skillet.
  7. Bake in the preheated oven for 15-20 minutes or until set and lightly golden.
  8. Allow to cool slightly before slicing into wedges and serving warm.

Nutrition

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