5 from 6 votes
Vegetable Frittata
Make breakfast a hit with this simple, savory, and tasty Vegetable Frittata!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
150 kcal
Course:
Breakfast
Cuisine:
Italian
Ingredients
- 6 egg 8 for a 12-inch skillet, large
- 1/4 cup almond milk or preferred milk, unsweetened
- 2 garlic minced, cloves
- 1/4 teaspoon salt sea salt
- black pepper freshly ground, to taste
- 2 cups broccoli chopped into small florets
- 1 onion chopped, small
- 1/4 cup feta cheese
- extra-virgin olive oil for the skillet
Instructions
- Preheat your oven to 400℉.
- In a bowl, whisk together eggs, almond milk, minced garlic, sea salt, and black pepper until well combined. Set the mixture aside.
- Add the broccoli, onions and feta to the egg base.
- Transfer the mixture to a skillet greased with olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the eggs are set.
- Remove the frittata from the oven, let it cool slightly, season to taste, and serve.
- DEVOUR!
Cup of Yum
Nutrition Information
Calories
150kcal
(8%)
Carbohydrates
7g
(2%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
254mg
(85%)
Sodium
382mg
(16%)
Potassium
282mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
671IU
(13%)
Vitamin C
42mg
(47%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 150
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 254mg | 85% |
| Sodium | 382mg | 16% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 42mg | 47% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.