Low Fat Vegetable Frittata
Light, nutritious, and bursting with vibrant flavors, this Low Fat Vegetable Frittata is the perfect guilt-free recipe for breakfast, brunch, or a healthy meal anytime. Made with protein-packed egg whites, a hint of whole eggs, and skim milk, this dish achieves a fluffy, satisfying texture without the extra calories. It’s packed with colorful, fresh veggies like zucchini, red bell pepper, spinach, cherry tomatoes, and green onions, all lightly sautéed and seasoned to perfection. Oven-baked for effortless cooking, this frittata showcases a golden, slightly crispy top and a tender interior. Quick to prepare in just 35 minutes, it serves up to four delightful portions—ideal for sharing or savoring solo. Gluten-free and low-fat, this recipe is a wholesome way to start your day or enjoy a nutrient-rich dinner.
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Recipe Information
Ingredients
- 8 large Egg whites
- 2 large Whole egg
- 60 ml Skim milk
- 1 small can Olive oil spray
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 2 cups Fresh spinach, chopped
- 8 pieces Cherry tomatoes, halved
- 2 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the egg whites, whole eggs, and skim milk until fully combined. Add the salt and black pepper, and mix well. Set aside.
Heat a large, oven-safe nonstick skillet over medium heat and lightly coat the bottom with an olive oil spray.
Add the minced garlic and diced zucchini to the skillet. Sauté for 3 minutes, stirring frequently, until the zucchini begins to soften.
Add the diced red bell pepper and cook for another 2 minutes.
Stir in the chopped spinach and cook until it is wilted, about 1-2 minutes.
Spread the sautéed vegetables evenly across the bottom of the skillet and sprinkle the green onions and cherry tomatoes on top.
Pour the egg mixture evenly over the vegetables in the skillet and let it cook on the stove for 3-4 minutes, without stirring, until the edges begin to set.
Sprinkle the chopped parsley over the top.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Serve warm, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 17.9 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2447 mg | 52% | |
*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.
