Spring Vegetable Frittata Low Fat Low Cal
Brighten up your day with this Spring Vegetable Frittata, a low-fat, low-calorie recipe that’s as nutritious as it is delicious! Packed with vibrant seasonal veggies like asparagus, zucchini, cherry tomatoes, and baby spinach, this protein-rich dish is made with a light blend of egg whites and whole eggs for a fluffy, satisfying texture. A sprinkle of fresh parsley and crumbly low-fat feta cheese adds a burst of flavor, while the stovetop-to-oven cooking method creates a beautifully golden finish. Ready in just 30 minutes, this healthy frittata is perfect for brunch, lunch, or a light dinner. Plus, it’s keto-friendly and loaded with vitamins, making it an excellent choice for anyone seeking quick, wholesome meals. Slice it up and serve warm for a guilt-free treat that’s bursting with springtime freshness!
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Recipe Information
Ingredients
- 8 large Egg whites
- 2 large Whole egg
- 3 tablespoons Skim milk
- 1 spray Olive oil spray
- 1 cup Asparagus, diced
- 1 small Zucchini, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Baby spinach
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Low-fat feta cheese, crumbled
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the egg whites, whole eggs, and skim milk until fully combined. Season with salt and black pepper, and set aside.
Heat a medium oven-safe nonstick skillet over medium heat and coat it lightly with olive oil spray.
Add the diced asparagus and sliced zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until tender but still crisp.
Stir in the cherry tomatoes, baby spinach, and green onions. Cook for another 2-3 minutes, or until the spinach wilts slightly.
Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently shake the pan to distribute everything evenly.
Sprinkle the chopped parsley and crumbled low-fat feta cheese over the top of the mixture.
Allow the frittata to cook on the stovetop for 2-3 minutes, until the edges begin to set.
Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and the center is fully set.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Serve warm and enjoy your healthy spring vegetable frittata!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1645 mg | 35% | |
*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.
