Vegetable Frittata
Breakfast
Prep time:
15 mins
Total time:
35 mins
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup potato, diced
- ¼ cup onion, diced
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup tomatoes, diced
- 1 cup fresh spinach, coarsely chopped
- 2 tablespoons diced jalapenos
- 6 eggs, slightly beaten
- 2 cups low-fat Swiss cheese shreds
- ¼ cup 1% milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- In large oven-proof skillet, heat olive oil over medium high heat. Sauté potato, onion, zucchini and mushrooms for 5 minutes, stirring often. Add tomatoes, spinach and diced jalapenos and cook an additional 2 minutes. Remove from heat and set aside.
- In medium bowl, whisk together eggs, cheese, milk and seasonings. Pour egg mixture over vegetables in skillet. Use fork to help incorporate egg mixture into vegetable mixture.
- Bake at 350 degrees for 20 minutes or until frittata is set in center.
NUTRITION INFORMATION
CALORIES:
290
FAT:
13
CARBOHYDRATES:
17
SODIUM:
1330
FIBER:
3
PROTEIN:
26
CHOLESTEROL:
345
Delicious Dietitian-Approved
Recipes for Everyday Wellness
Explore healthy, easy meals for energy, digestion, and wellness.
APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
