Low Sodium Vegetable Frittata

Brighten up your breakfast or brunch table with this wholesome and flavorful Low Sodium Vegetable Frittata! Packed with nutrient-rich ingredients like zucchini, red bell pepper, baby spinach, and cherry tomatoes, this protein-packed dish is a guilt-free indulgence that's low in sodium but high in taste. Perfectly seasoned with garlic, fresh parsley, and a touch of black pepper, this frittata is cooked to golden perfection in an oven-safe skillet, capturing both the elegance of a baked dish and the heartiness of sautéed vegetables. Ready in just 40 minutes and ideal for meal prep or feeding a crowd, this healthy frittata is a versatile, satisfying option that anyone can enjoy. Serve it warm with a side salad or crusty whole-grain bread for a full and balanced meal!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cups milk (unsweetened, low-fat or plant-based)
• 1 medium zucchini
• 1 medium red bell pepper
• 0.5 medium yellow onion
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley (chopped)
• 0.25 teaspoons fresh ground black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Crack all 8 eggs into a mixing bowl. Add the milk and whisk until well combined and slightly frothy. Set aside.

Step 3

Dice the zucchini, red bell pepper, and onion into small, even pieces. Halve the cherry tomatoes. Mince the garlic.

Step 4

In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.

Step 5

Add the diced zucchini and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Add the baby spinach and cherry tomatoes to the skillet. Stir gently and cook for 2 more minutes, just until the spinach wilts.

Step 7

Season the vegetables with freshly ground black pepper and sprinkle in the chopped parsley. Stir to combine.

Step 8

Turn off the heat and pour the whisked egg mixture evenly over the vegetables in the skillet. Gently shake the skillet or use a spatula to ensure the eggs spread evenly.

Step 9

Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the frittata is puffed up, golden brown on top, and set in the center.

Step 10

Allow the frittata to cool in the skillet for 5 minutes before slicing into wedges. Serve warm and enjoy!

Nutrition Facts

Serving size	(1067.2g)

Amount per serving	% Daily Value*
Calories	908.6

Total Fat 54.0g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1490.5mg	0%
Sodium 2524.9mg	0%
Total Carbohydrate 43.2g	0%
Dietary Fiber 8.8g	0%
Total Sugars 28.7g
Protein 59.4g	0%

Vitamin D 353IU	0%
Calcium 447.5mg	0%
Iron 11.4mg	0%
Potassium 1845.8mg	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: 54.2%

Protein: 26.5%

Carbs: 19.3%