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Vegetable Frittata
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Versatile Vegetable Frittata with Five Variations

Course Breakfast
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 150kcal
Author FoodFaithFitness

Ingredients

  • 6 large eggs 8 for a 12-inch skillet
  • 1/4 cup unsweetened almond milk or preferred milk
  • 2 garlic cloves minced
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • Extra-virgin olive oil for the skillet
  • 2 cup broccoli chopped
  • 1 small onion chopped
  • 1/4 cup feta cheese

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • In a bowl, whisk together eggs, almond milk, minced garlic, sea salt, and black pepper until well combined. Set the mixture aside.
    Vegetable Frittata
  • Add the broccoli, onions and feta to the egg base.
    Vegetable Frittata
  • Bake in the preheated oven for 15 to 20 minutes, or until the eggs are set.
    Vegetable Frittata
  • Remove the frittata from the oven, let it cool slightly, season to taste, and serve.
    Vegetable Frittata
  • DEVOUR!

Nutrition

Calories: 150kcal | Carbohydrates: 7g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 254mg | Sodium: 382mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 42mg | Calcium: 132mg | Iron: 2mg