Low Sodium Classic Vegetable Frittata

Packed with vibrant, garden-fresh flavor, this Low Sodium Classic Vegetable Frittata is the ultimate healthy and wholesome breakfast or brunch option. Featuring a colorful medley of red bell peppers, zucchini, cherry tomatoes, and spinach, this dish is rich in nutrients and naturally low in sodium, making it perfect for those mindful of salt intake. Fluffy eggs and a touch of skim milk create a light, creamy texture, while simple seasonings like black pepper and garlic powder let the vegetables shine. This easy recipe comes together in just 45 minutes and bakes to golden perfection in one skillet for minimal cleanup. Garnished with fresh parsley, it’s a nutritious and elegant addition to any meal, whether served warm or at room temperature. Perfect for a crowd or weekend meal prep!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, sliced into half moons
• 1 cup Cherry tomatoes, halved
• 2 cups Spinach leaves
• 3 stalks Green onions, sliced
• 8 units Large eggs
• 0.5 cup Skim milk
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large oven-safe skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.

Step 3

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

Step 4

Add the cherry tomatoes and spinach leaves to the skillet. Continue to cook for another 2 minutes until the spinach is wilted and the tomatoes are slightly softened.

Step 5

Stir in the sliced green onions just until combined, then remove the skillet from the heat.

Step 6

In a mixing bowl, whisk together the 8 large eggs, 0.5 cup of skim milk, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder until well combined.

Step 7

Pour the egg mixture evenly over the vegetable mixture in the skillet. Gently stir to ensure even distribution of vegetables throughout the eggs.

Step 8

Place the skillet in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.

Step 9

Remove the frittata from the oven and let it cool for a few minutes.

Step 10

Garnish with 2 tablespoons of chopped fresh parsley before slicing into wedges and serving.

Step 11

Enjoy your delicious and healthy low sodium vegetable frittata!

Nutrition Facts

Serving size	(1131.6g)

Amount per serving	% Daily Value*
Calories	977.5

Total Fat 69.9g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1491.7mg	0%
Sodium 695.9mg	0%
Total Carbohydrate 41.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 20.9g
Protein 60.3g	0%

Vitamin D 373.7IU	0%
Calcium 561.0mg	0%
Iron 12.6mg	0%
Potassium 2429.6mg	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: 60.8%

Protein: 23.3%

Carbs: 15.9%