Low Fat Classic Vegetable Frittata
Elevate your breakfast or brunch game with this Low Fat Classic Vegetable Frittata—a light yet satisfying dish brimming with fresh, nutritious vegetables and bold Mediterranean flavors. Made with a combination of protein-packed egg whites, a touch of whole eggs, and creamy skim milk, this frittata is a guilt-free indulgence that doesn’t skimp on taste. Featuring vibrant onions, bell peppers, zucchini, spinach, and juicy cherry tomatoes, each slice is a rainbow of wholesome goodness. A sprinkle of crumbled feta cheese and aromatic Italian herbs adds a delightful tang and depth of flavor. Perfectly golden and fluffy, this veggie-packed frittata can be on your table in just 45 minutes, making it ideal for a quick, low-fat, high-protein meal. Whether you enjoy it fresh out of the oven or as a grab-and-go snack, this easy-to-make frittata is proof that healthy can be absolutely delicious!
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Recipe Information
Ingredients
- 6 large egg whites
- 2 large whole eggs
- 0.25 cup skim milk
- 1 tablespoon olive oil
- 0.5 medium, chopped onion
- 1 medium, chopped bell pepper
- 1 small, chopped zucchini
- 2 cups, fresh spinach
- 0.5 cup, halved cherry tomatoes
- 0.25 cup, crumbled feta cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon Italian herbs
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, whisk together the egg whites, whole eggs, and skim milk. Add the salt, black pepper, and Italian herbs. Mix until well combined.
In an ovenproof non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 4-5 minutes, until softened.
Add the zucchini to the skillet and continue to cook for another 3 minutes. Stir occasionally.
Add the spinach and cherry tomatoes to the skillet. Cook until the spinach is wilted, about 2 minutes.
Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the crumbled feta cheese on top.
Let the frittata cook on the stove over medium-low heat for 5 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the frittata is lightly golden on top.
Once cooked, remove the frittata from the oven and let it cool in the skillet for a few minutes before slicing.
Serve warm, cut into wedges, and enjoy your low-fat classic vegetable frittata!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 24.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 458 mg | 35% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1761 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.
