Veggie Frittata Ww
Start your day on a wholesome note with this Veggie Frittata WW, a light yet satisfying dish packed with vibrant vegetables and protein-rich eggs. This savory recipe combines sautéed zucchini, red bell pepper, baby spinach, and aromatic garlic and onion for a nutrient-dense base, lightly seasoned with Italian herbs. The addition of unsweetened almond milk keeps it creamy without extra calories, and a sprinkle of low-fat cheese (optional) adds a touch of indulgence. Ready in just 40 minutes with easy prep and oven-baking, this frittata is ideal for breakfast, brunch, or even a healthy dinner. Plus, it’s gluten-free, low-carb, and Weight Watchers-friendly, making it perfect for anyone looking to enjoy a balanced, flavorful meal. Serve warm with a side salad or your favorite whole-grain toast for a complete, guilt-free delight!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup unsweetened almond milk
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 medium yellow onion
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup baby spinach
- 0.5 cup low-fat shredded cheese (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs and almond milk. Season with salt, black pepper, and Italian seasoning. Set aside.
Finely mince the garlic and dice the onion, bell pepper, and zucchini into small pieces.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat.
Add the garlic and onion to the skillet, sautéing for 2-3 minutes until fragrant and slightly softened.
Stir in the diced red bell pepper and zucchini, cooking for another 4-5 minutes until tender.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Evenly distribute the vegetables across the bottom of the skillet, then pour the egg mixture over the top. Gently stir to combine.
If using cheese, sprinkle it evenly over the top.
Cook on the stovetop over medium-low heat for 3-4 minutes, just until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and lightly golden on top.
Remove from oven and let cool for 5 minutes before slicing into wedges.
Serve warm and enjoy your Veggie Frittata WW!
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1531 mg | 510% | |
| Sodium | 4497 mg | 196% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 25.9 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1175 mg | 90% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1433 mg | 30% | |
*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.
