Spring Vegetable Frittata Low Fat Low Cal
Brighten up your day with this Spring Vegetable Frittata, a low-fat, low-calorie recipe that’s as nutritious as it is delicious! Packed with vibrant seasonal veggies like asparagus, zucchini, cherry tomatoes, and baby spinach, this protein-rich dish is made with a light blend of egg whites and whole eggs for a fluffy, satisfying texture. A sprinkle of fresh parsley and crumbly low-fat feta cheese adds a burst of flavor, while the stovetop-to-oven cooking method creates a beautifully golden finish. Ready in just 30 minutes, this healthy frittata is perfect for brunch, lunch, or a light dinner. Plus, it’s keto-friendly and loaded with vitamins, making it an excellent choice for anyone seeking quick, wholesome meals. Slice it up and serve warm for a guilt-free treat that’s bursting with springtime freshness!
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Ingredients
- 8 large Egg whites
- 2 large Whole egg
- 3 tablespoons Skim milk
- 1 spray Olive oil spray
- 1 cup Asparagus, diced
- 1 small Zucchini, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Baby spinach
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Low-fat feta cheese, crumbled
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a medium mixing bowl, whisk together the egg whites, whole eggs, and skim milk until fully combined. Season with salt and black pepper, and set aside.
Step 3
Heat a medium oven-safe nonstick skillet over medium heat and coat it lightly with olive oil spray.
Step 4
Add the diced asparagus and sliced zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until tender but still crisp.
Step 5
Stir in the cherry tomatoes, baby spinach, and green onions. Cook for another 2-3 minutes, or until the spinach wilts slightly.
Step 6
Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently shake the pan to distribute everything evenly.
Step 7
Sprinkle the chopped parsley and crumbled low-fat feta cheese over the top of the mixture.
Step 8
Allow the frittata to cook on the stovetop for 2-3 minutes, until the edges begin to set.
Step 9
Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and the center is fully set.
Step 10
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Step 11
Serve warm and enjoy your healthy spring vegetable frittata!
Nutrition Facts
| Serving size | (876.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 443.0 |
| Total Fat 15.3g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 388.1mg | 0% |
| Sodium 2144.3mg | 0% |
| Total Carbohydrate 27.3g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 14.3g | |
| Protein 53.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 330.1mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1645.4mg | 0% |
Source of Calories