Prep Time: 10 mins | Cook Time: 24 mins | Total Time: 34 mins | Servings: 4
This Garden Veggie Frittata is my go-to high-protein breakfast with eggs, veggies, and cheese. An easy and quick dish to jump-start your day!
If you love eggs so much, this frittata will not disappoint – a mixture of eggs with a few of my favourite vegetables, and cheese topped with fresh herbs. A delicious, satisfying breakfast option that is perfect for everybody. Feel free to experiment a little on which veggies you like and don’t be afraid to mix things up a bit. This recipe is proven to be easily modifiable and always comes out amazing!
Ingredients
1 tsp olive oil
cooking spray
¾ c. broccoli florets cut into 1-inch pieces
1 red bell pepper cut into ½ inch pieces
¼ c. chopped red onion
4 Eggs
4 Egg whites
1/3 c. shredded or diced cheddar cheese or cheese variety of your choice
fresh herbs for garnish such as chopped cilantro parsley or green onion
salt and pepper to taste
How to make Garden Veggie Frittata
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In an 8-inch pan, heat oil over medium-high heat. Once the oil is hot, add the red onions to the pan and cook for about 3 to 4 minutes while stirring occasionally until the onion has softened.
Step 3: To the pan, add the red pepper and continue to cook for 3 minutes more until soft. Then, add in the broccoli along with a tbsp water and cook until the broccoli is tender, stirring often. To taste, season with salt and pepper.
Step 4: Set the veggies aside once done, then wipe the pan clean using a paper towel before coating with cooking spray.
Step 5: Place the eggs and egg whites in a bowl. To taste, season with salt and pepper, then whisk to combine. Add in the vegetables and stir to combine. Into the prepared pan, pour the egg mixture and bake in the preheated oven for about 15 minutes until the middle is set.
Step 6: Before serving, garnish the frittata with fresh herbs, then slice into wedges. Enjoy!
Nutrition Facts:
Calories: 102kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 119mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 53.2mg | Calcium: 33mg | Iron: 1mg
Ingredients
- 1 tsp olive oil
- cooking spray
- ¾ c. broccoli florets cut into 1-inch pieces
- 1 red bell pepper cut into ½ inch pieces
- ¼ c. chopped red onion
- 4 Eggs
- 4 Egg whites
- 1/3 c. shredded or diced cheddar cheese or cheese variety of your choice
- fresh herbs for garnish such as chopped cilantro parsley or green onion
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In an 8-inch pan, heat oil over medium-high heat. Once the oil is hot, add the red onions to the pan and cook for about 3 to 4 minutes while stirring occasionally until the onion has softened.
Step 3: To the pan, add the red pepper and continue to cook for 3 minutes more until soft. Then, add in the broccoli along with a tbsp water and cook until the broccoli is tender, stirring often. To taste, season with salt and pepper.
Step 4: Set the veggies aside once done, then wipe the pan clean using a paper towel before coating with cooking spray.
Step 5: Place the eggs and egg whites in a bowl. To taste, season with salt and pepper, then whisk to combine. Add in the vegetables and stir to combine. Into the prepared pan, pour the egg mixture and bake in the preheated oven for about 15 minutes until the middle is set.
Step 6: Before serving, garnish the frittata with fresh herbs, then slice into wedges. Enjoy!
