Low Sodium Classic Vegetable Egg Frittata
Elevate your breakfast game with this Low Sodium Classic Vegetable Egg Frittata, a delicious and wholesome dish that's packed with vibrant vegetables and protein-rich ingredients. Perfect for those watching their sodium intake, this recipe swaps out traditional cheeses for creamy low sodium cottage cheese and uses fresh herbs like basil to enhance the flavors naturally. Softened onions, red bell peppers, zucchini, and spinach create a colorful medley of tender, nutrient-packed veggies, while the buttery, golden finish adds a decadent touch. Ready in under an hour, this oven-baked frittata makes a satisfying breakfast, brunch, or even light dinner option. With minimal prep time and an easy-to-follow technique, this low-sodium frittata is your go-to recipe for healthy, crave-worthy comfort food.
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup low sodium cottage cheese
- 1 tablespoon olive oil
- 0.5 small onion, diced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half moons
- 1 cup fresh spinach
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh basil, chopped
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs and low sodium cottage cheese until well combined. Set aside.
Heat olive oil in an oven-safe skillet over medium heat.
Add the diced onion to the skillet and sauté for about 2 minutes until translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the fresh spinach and cook until just wilted, about 1 minute.
Sprinkle the mixture with black pepper and garlic powder, stirring to combine.
Pour the egg and cottage cheese mixture over the cooked vegetables in the skillet. Gently stir to distribute the vegetables evenly.
Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges just start to set.
Dot the top of the frittata with unsalted butter pieces and evenly sprinkle fresh basil over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is just set and the top is lightly golden.
Remove from the oven, let it cool slightly, then cut into wedges and serve warm.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.9 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 371 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1249 mg | 27% | |
*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.
