Low Fat Classic Vegetable Egg Frittata

Light, wholesome, and packed with vibrant veggies, this Low Fat Classic Vegetable Egg Frittata is the ultimate healthy breakfast or brunch option! Made with a blend of whole eggs and fluffy egg whites, plus a splash of skim milk, this recipe keeps things deliciously low-fat without sacrificing flavor. Sautéed red bell peppers, zucchini, spinach, cherry tomatoes, and aromatic garlic come together in a single oven-safe skillet, creating a nutrient-rich, one-pan wonder that’s as easy to make as it is to enjoy. With the perfect balance of protein and colorful vegetables, this frittata is seasoned simply with salt, black pepper, and fresh basil for a burst of brightness in every bite. Serve it warm and sliced into wedges for a satisfying meal that’s ready in just 35 minutes from start to finish. Perfect for meal prep, brunch gatherings, or a quick weeknight dinner, this gluten-free and low-fat frittata is a true crowd-pleaser!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 3 egg whites
• 0.25 cup skim milk
• 1 medium red bell pepper
• 1 small zucchini
• 0.5 medium yellow onion
• 1 cup spinach leaves
• 0.5 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, whisk together the eggs, egg whites, and skim milk until fully combined. Season with salt and black pepper, then set aside.

Step 3

Dice the red bell pepper, zucchini, and onion into small, uniform pieces. Halve the cherry tomatoes, and chop the garlic finely.

Step 4

Heat olive oil in a large oven-safe non-stick skillet over medium heat. Add the onion and garlic, sautéing for about 2 minutes until the onion becomes translucent.

Step 5

Add the red bell pepper and zucchini to the skillet. Cook for an additional 3-4 minutes until the vegetables start to soften.

Step 6

Stir in the spinach leaves and cherry tomatoes. Cook for another 2 minutes, until the spinach has wilted and the tomatoes are just heated through.

Step 7

Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to ensure that the vegetables are evenly distributed.

Step 8

Continue to cook on the stovetop over medium heat for about 2-3 minutes until the edges start to set.

Step 9

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is golden brown.

Step 10

Remove the frittata from the oven and let it cool slightly in the skillet. Garnish with freshly chopped basil.

Step 11

Slice the frittata into wedges and serve warm. Enjoy your low-fat classic vegetable egg frittata!

Nutrition Facts

Serving size	(914.7g)

Amount per serving	% Daily Value*
Calories	758.2

Total Fat 45.3g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1117.8mg	0%
Sodium 3251.4mg	0%
Total Carbohydrate 40.1g	0%
Dietary Fiber 6.7g	0%
Total Sugars 22.9g
Protein 54.0g	0%

Vitamin D 266.8IU	0%
Calcium 352.5mg	0%
Iron 8.7mg	0%
Potassium 1719.5mg	0%

*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.

Source of Calories

Fat: 52.0%

Protein: 27.5%

Carbs: 20.5%