Vegetable Frittata
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Calories: 190kcal
Ingredients
- 1 lb. potatoes, (white, yellow, red or sweet) (sliced)
- 2 medium zucchini (sliced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 bunch of fresh spinach (about 4 cups)
- 6 eggs or 1 1/2 cups of liquid egg substitute
- 1/4 cup skim milk or water
- 2 Tbsp. canola oil
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
Instructions
- Heat the oil in a medium-sized skillet over medium-high heat until shimmering. Layer the potatoes, zucchini, bell pepper, garlic, spinach, salt and pepper. Reduce the heat to low, cover and cook for 10-15 minutes, stirring occasionally until vegetables are tender.
- In a medium bowl, lightly beat the eggs with milk or water. Pour over the vegetables. Cook over low heat, covered, for 10 minutes or until the eggs are cooked.
- Allow to rest for 10-15 minutes. Then, run a spatula around the edges of the pan to ensure the sides are not stuck. Place a cutting board over the top of the pan and flip over. Cut the frittata into wedges and serve.
Video
Notes
Sprinkle with chopped parsley, sliced green onion or chives if desired.
Nutrition
Calories: 190kcalCarbohydrates: 18gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 164mgSodium: 237mgPotassium: 618mgFiber: 3gSugar: 4gVitamin A: 1028IUVitamin C: 52mgCalcium: 63mgIron: 2mg
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Nutrition Facts
Vegetable Frittata
Amount per Serving
Calories
190
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
164
mg
55
%
Sodium
237
mg
10
%
Potassium
618
mg
18
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
1028
IU
21
%
Vitamin C
52
mg
63
%
Calcium
63
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.