Low Sodium Classic Vegetable Frittata
Elevate your breakfast or brunch spread with this vibrant Low Sodium Classic Vegetable Frittata, a nutritious and flavorful choice for heart-healthy eating. Packed with colorful vegetables like red bell peppers, zucchini, cherry tomatoes, and spinach, this recipe delivers a nutrient-rich medley that's as beautiful as it is delicious. Made with wholesome ingredients including skim milk and eggs, this frittata is seasoned with black pepper and garlic powder for a subtly savory taste without excess salt. The addition of fresh parsley adds an aromatic touch, and the quick oven-baked technique ensures the eggs are perfectly set with a golden finish. Ready in just 45 minutes, this low-sodium recipe is a fantastic option for a satisfying breakfast, light lunch, or meatless dinner. Let this easy, veggie-loaded dish become your go-to for healthy, flavorful meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, sliced into half moons
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach leaves
- 3 stalks Green onions, sliced
- 8 units Large eggs
- 0.5 cup Skim milk
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the diced red bell pepper and sliced zucchini to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add the cherry tomatoes and spinach leaves to the skillet. Continue to cook for another 2 minutes until the spinach is wilted and the tomatoes are slightly softened.
Stir in the sliced green onions just until combined, then remove the skillet from the heat.
In a mixing bowl, whisk together the 8 large eggs, 0.5 cup of skim milk, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder until well combined.
Pour the egg mixture evenly over the vegetable mixture in the skillet. Gently stir to ensure even distribution of vegetables throughout the eggs.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
Remove the frittata from the oven and let it cool for a few minutes.
Garnish with 2 tablespoons of chopped fresh parsley before slicing into wedges and serving.
Enjoy your delicious and healthy low sodium vegetable frittata!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1492 mg | 497% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 20.9 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 561 mg | 43% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2430 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.
