Veggie Frittata Ww
Start your day on a wholesome note with this Veggie Frittata WW, a light yet satisfying dish packed with vibrant vegetables and protein-rich eggs. This savory recipe combines sautéed zucchini, red bell pepper, baby spinach, and aromatic garlic and onion for a nutrient-dense base, lightly seasoned with Italian herbs. The addition of unsweetened almond milk keeps it creamy without extra calories, and a sprinkle of low-fat cheese (optional) adds a touch of indulgence. Ready in just 40 minutes with easy prep and oven-baking, this frittata is ideal for breakfast, brunch, or even a healthy dinner. Plus, it’s gluten-free, low-carb, and Weight Watchers-friendly, making it perfect for anyone looking to enjoy a balanced, flavorful meal. Serve warm with a side salad or your favorite whole-grain toast for a complete, guilt-free delight!
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Ingredients
- 8 large eggs
- 0.25 cup unsweetened almond milk
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 medium yellow onion
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup baby spinach
- 0.5 cup low-fat shredded cheese (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a medium bowl, whisk together the eggs and almond milk. Season with salt, black pepper, and Italian seasoning. Set aside.
Step 3
Finely mince the garlic and dice the onion, bell pepper, and zucchini into small pieces.
Step 4
Heat the olive oil in an oven-safe, non-stick skillet over medium heat.
Step 5
Add the garlic and onion to the skillet, sautéing for 2-3 minutes until fragrant and slightly softened.
Step 6
Stir in the diced red bell pepper and zucchini, cooking for another 4-5 minutes until tender.
Step 7
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Step 8
Evenly distribute the vegetables across the bottom of the skillet, then pour the egg mixture over the top. Gently stir to combine.
Step 9
If using cheese, sprinkle it evenly over the top.
Step 10
Cook on the stovetop over medium-low heat for 3-4 minutes, just until the edges of the frittata begin to set.
Step 11
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and lightly golden on top.
Step 12
Remove from oven and let cool for 5 minutes before slicing into wedges.
Step 13
Serve warm and enjoy your Veggie Frittata WW!
Nutrition Facts
| Serving size | (943.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1190.8 |
| Total Fat 63.8g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1530.7mg | 0% |
| Sodium 4497.4mg | 0% |
| Total Carbohydrate 37.8g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 25.9g | |
| Protein 89.4g | 0% |
| Vitamin D 328IU | 0% |
| Calcium 1175.3mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1432.7mg | 0% |
Source of Calories