Low Fat Vegetable Frittata

Start your day with a wholesome, nutritious twist by savoring this Low Fat Vegetable Frittata, a protein-packed, veggie-loaded dish that’s as delicious as it is guilt-free. Made with a blend of fluffy egg whites, nutrient-rich spinach, zucchini, and vibrant red bell peppers, this frittata offers a burst of color and flavor in every bite. Seasoned with garlic, fresh parsley, and a touch of salt and pepper, this oven-baked creation is light on fat and heavy on flavor, thanks to the use of skim milk and a quick olive oil spray. Ready in just 35 minutes and perfect for meal prep, this recipe is ideal for a healthy breakfast, brunch, or even a light dinner. Serve it warm, sliced into wedges, and enjoy a delicious, low-calorie meal that’s both satisfying and packed with fresh, wholesome ingredients!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 large Egg whites
• 2 large Whole egg
• 60 ml Skim milk
• 1 small can Olive oil spray
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 2 cups Fresh spinach, chopped
• 8 pieces Cherry tomatoes, halved
• 2 stalks Green onions, thinly sliced
• 2 cloves Garlic, minced
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, whisk together the egg whites, whole eggs, and skim milk until fully combined. Add the salt and black pepper, and mix well. Set aside.

Step 3

Heat a large, oven-safe nonstick skillet over medium heat and lightly coat the bottom with an olive oil spray.

Step 4

Add the minced garlic and diced zucchini to the skillet. Sauté for 3 minutes, stirring frequently, until the zucchini begins to soften.

Step 5

Add the diced red bell pepper and cook for another 2 minutes.

Step 6

Stir in the chopped spinach and cook until it is wilted, about 1-2 minutes.

Step 7

Spread the sautéed vegetables evenly across the bottom of the skillet and sprinkle the green onions and cherry tomatoes on top.

Step 8

Pour the egg mixture evenly over the vegetables in the skillet and let it cook on the stove for 3-4 minutes, without stirring, until the edges begin to set.

Step 9

Sprinkle the chopped parsley over the top.

Step 10

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.

Step 11

Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

Step 12

Serve warm, garnished with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1209.2g)

Amount per serving	% Daily Value*
Calories	2324.4

Total Fat 248.4g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 373.9mg	0%
Sodium 1910.5mg	0%
Total Carbohydrate 37.1g	0%
Dietary Fiber 9.4g	0%
Total Sugars 17.9g
Protein 51.4g	0%

Vitamin D 109.2IU	0%
Calcium 380.9mg	0%
Iron 7.8mg	0%
Potassium 2447.3mg	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: 86.3%

Protein: 7.9%

Carbs: 5.7%