Garden Veggie Frittata
User Reviews
5
Garden Veggie Frittata
Description
The Garden Veggie Frittata recipe begins by lightly cooking red onion and bell pepper in olive oil over medium-high heat to soften them. Broccoli florets are added with a splash of water and cooked until tender. The seasoned vegetables are removed to clean the pan, which is prepared with cooking spray for the final bake.
Beaten whole eggs and egg whites seasoned with salt and pepper are combined with the cooked vegetables and shredded cheddar, producing a mixture that is poured into the pan. Baking at 400°F for about 15 minutes sets the eggs into a firm but moist custard. The frittata is garnished with fresh herbs like cilantro, parsley, or green onion and cut into wedges for serving.
This vegetable-heavy frittata offers a comforting mix of flavors and textures, balancing the savory cheese with crisp-tender vegetables. The bake method creates a lightly browned top and edges. It fits well as a breakfast or brunch centerpiece or a light entree paired with salad or bread.
Because nutritional values are rough estimates, ingredient variations may affect the final content. Adjust seasoning to taste before baking for balanced flavor.
Ingredients
- 1 teaspoon olive oil
- cooking spray
- ¾ cup broccoli cut into 1-inch pieces, florets
- 1 red bell pepper cut into ½ inch pieces
- ¼ cup onion red, chopped
- 4 egg
- 4 egg white
- 1/3 cup cheddar cheese or cheese variety of your choice, shredded or diced
- cilantro parsley or green onion, fresh, chopped, for garnish
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Heat the oil in an 8-inch pan over medium-high heat.
- Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.
- Add the red pepper and cook for another 3 minutes or until the pepper has softened.
- Add the broccoli to the pan along with 1 tablespoon of water and cook, stirring occasionally, until broccoli is tender.
- Season the vegetables to taste with salt and pepper.
- Remove the vegetables from the pan and wipe the pan clean with a paper towel.
- Coat the pan with cooking spray.
- In a bowl whisk together the eggs and egg whites, season to taste with salt and pepper.
- Add the vegetables and cheese to the egg mixture and stir until combined.
- Pour the egg mixture into the pan and place in the oven.
- Bake for 15 minutes or until center is set. Garnish with fresh herbs, cut into wedges and serve.
Notes
- Calculations for nutrition are approximate and can vary depending on product brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 119mg | 5% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 53.2mg | 59% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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