Low Fat Classic Vegetable Egg Frittata
Looking for a nutritious and flavorful breakfast or brunch option? This **Low Fat Classic Vegetable Egg Frittata** is the perfect choice for health-conscious food lovers craving a light yet satisfying meal. Packed with colorful veggies like red bell peppers, zucchini, spinach, and cherry tomatoes, this frittata delivers a delightful mix of textures and vibrant flavors. Whisked eggs and egg whites combined with skim milk keep it light and creamy, while a touch of olive oil and fresh garlic add depth. Oven-baked to golden perfection, it’s quick to prepare (just 10 minutes of prep) and brimming with protein and fiber for sustained energy. Finished with fresh basil for an aromatic twist, this frittata is a wholesome, low-fat dish that's ideal for a cozy breakfast or an elegant brunch spread. Serve up a slice and enjoy the guilt-free indulgence!
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Recipe Information
Ingredients
- 6 large eggs
- 3 egg whites
- 0.25 cup skim milk
- 1 medium red bell pepper
- 1 small zucchini
- 0.5 medium yellow onion
- 1 cup spinach leaves
- 0.5 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, egg whites, and skim milk until fully combined. Season with salt and black pepper, then set aside.
Dice the red bell pepper, zucchini, and onion into small, uniform pieces. Halve the cherry tomatoes, and chop the garlic finely.
Heat olive oil in a large oven-safe non-stick skillet over medium heat. Add the onion and garlic, sautéing for about 2 minutes until the onion becomes translucent.
Add the red bell pepper and zucchini to the skillet. Cook for an additional 3-4 minutes until the vegetables start to soften.
Stir in the spinach leaves and cherry tomatoes. Cook for another 2 minutes, until the spinach has wilted and the tomatoes are just heated through.
Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to ensure that the vegetables are evenly distributed.
Continue to cook on the stovetop over medium heat for about 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is golden brown.
Remove the frittata from the oven and let it cool slightly in the skillet. Garnish with freshly chopped basil.
Slice the frittata into wedges and serve warm. Enjoy your low-fat classic vegetable egg frittata!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 22.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 352 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
