Low Sodium Classic Vegetable Egg Frittata

Elevate your breakfast or brunch game with this Low Sodium Classic Vegetable Egg Frittata, a wholesome and flavor-packed dish that's as nutritious as it is delicious. Featuring a medley of vibrant vegetables like red bell pepper, zucchini, and fresh spinach, this frittata is bound together by protein-rich eggs and creamy low sodium cottage cheese, keeping it heart-healthy without compromising on taste. Sautéed in olive oil and seasoned with garlic powder, black pepper, and fresh basil, each bite bursts with mouthwatering flavor. Perfectly baked to golden perfection, this frittata is an easy, one-pan recipe ready in just 45 minutes, making it an effortless yet impressive addition to your repertoire. Whether you’re serving it for breakfast, brunch, or a light dinner, this low sodium frittata pairs beautifully with a side salad or fresh fruit for a balanced meal everyone will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.5 cup low sodium cottage cheese
• 1 tablespoon olive oil
• 0.5 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced into half moons
• 1 cup fresh spinach
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons fresh basil, chopped
• 1 tablespoon unsalted butter

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large bowl, whisk together the eggs and low sodium cottage cheese until well combined. Set aside.

Step 3

Heat olive oil in an oven-safe skillet over medium heat.

Step 4

Add the diced onion to the skillet and sauté for about 2 minutes until translucent.

Step 5

Add the diced red bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Stir in the fresh spinach and cook until just wilted, about 1 minute.

Step 7

Sprinkle the mixture with black pepper and garlic powder, stirring to combine.

Step 8

Pour the egg and cottage cheese mixture over the cooked vegetables in the skillet. Gently stir to distribute the vegetables evenly.

Step 9

Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges just start to set.

Step 10

Dot the top of the frittata with unsalted butter pieces and evenly sprinkle fresh basil over the top.

Step 11

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is just set and the top is lightly golden.

Step 12

Remove from the oven, let it cool slightly, then cut into wedges and serve warm.

Nutrition Facts

Serving size	(792.4g)

Amount per serving	% Daily Value*
Calories	839.7

Total Fat 59.6g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1157.5mg	0%
Sodium 483.3mg	0%
Total Carbohydrate 31.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 14.9g
Protein 52.2g	0%

Vitamin D 240IU	0%
Calcium 371.0mg	0%
Iron 8.8mg	0%
Potassium 1249.4mg	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: 61.6%

Protein: 24.0%

Carbs: 14.5%